Spinach.

Take fresh spinach leaves and tear them in pieces, removing the veins and stalks. Wash in several waters, shake a little and put into a saucepan. Do not put in any water, the moisture clinging to the leaves is sufficient to cook them. Steam till tender. Turn into a colander to drain and press well with a wooden spoon or basin till no moisture will come away. Turn on to a board and chop as fine as possible. Put into a saucepan with a piece of butter and stir till very hot. A little milk or cream may be added.