SPINACH BARNET 
2 lb. fresh spinach or 2 pkg. (10 oz. each) frozen leaf spinach
3 tbsp. butter
2 lg. onions, finely chopped
1 tsp. bovril
1/4 c. flour
1 1/4 c. strong beef stock
Salt & pepper to taste
1 hard cooked egg, sliced

If using fresh spinach, wash it several times to remove all grit. Cook just until tender using only the water which clings to the leaves. Drain and squeeze small amounts of cooked spinach tightly to extract every bit of water. (If using frozen spinach, cook according to package directions. Drain and squeeze dry.)

Put dry spinach through the finest blade of a meat grinder. Set aside. Melt butter in heavy skillet. Cook onions until nicely browned. Remove pan from heat. Add bovril and flour. Blend well and add beef stock. Return pan to heat. Stir until mixture thickens and boils. Add ground spinach and blend well. Stir over low heat until thoroughly heated. Serve garnished with hard cooked egg slices. Makes 6 servings.

 

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