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An excellent boyled sallet
To make an excellent compound boyl'd Sallet; take of Spinage well washt, two or three handfuls, nd put it in fair water, and boyl it til it be exceeding soft and tender as pap; then put it into a Cullender, and drain water from it, which done with the back side of your Chopping-knife chop it, and bruise it as small as may be; then put it into a Pipkin with a good lump of sweet butter, and boyl it over again; then take a good handful of Currants clean washt, and put to it, and stir them well together, then put to as much Vinegar as will make it reasonable tart, and then with Sugar season it according to the taste of the Master of the house, and so serve it upon sippets.
-- Gervase Markham, The English Housewife, 1615
To serve 8:
- 3 bunches spinach
- 1/2 cup currants
- 2 tablespoons butter
- 1 tablespoon sugar
- 1 tablespoon red wine vinegar
To serve 40+:
- 15 bags spinach
- 2.5 cups currants
- 120g butter
- 1/2 cup sugar
- 1/2 cup red wine vinegar
Blanch spinach. Drain, chop moderately finely. Put chopped spinach in pan with other ingredients, mix until butter is melted and flavours blend.
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