The everyday Cookbook circa 1887
An excellent way to serve spinach is to first look it over carefully; wash it in two or three waters. If the stalks are not perfectly tender, cut the leaves from the stalk. Boil for twenty minutes in water with enough salt dissolved in it to salt the spinach sufficiently.
When done let it drain. then chop it fine, put it on the stove in a saucepan, with a lump of better, salt, and pepper, and enough milk to moisten it. When the butter is melted and spinach steaming, take from the fire and put it in a dish in which it is going to the table.
Garnish with hard-boiled eggs cut in slices or in rings- that is, with the yolk removed and rings of the white only left.