Boiled Salad or Spinach Currant Puree

Ingredients:

• 10 ounces spinach
• 2 tbspn butter
• 5/8 cup currants
• 3 tbspns wine vinegar
• 4 tbspns sugar
• 1 lb loaf of white bread or more, toasted (sippets)

Method:

1. To make an excellent compound boil'd Sallat: take of Spinage well washt two or three handfuls, and put it into faire water and boile it till it bee exceeding soft and tender as pappe; then put it into a Cullander and draine the water
2. With the backside of your Chopping-knife chop it and bruise it as small as may bee: then put it into a Pipkin with a good lump of sweet butter and boile it over again
3. Take a good handfull of Currants cleane washt and put to it (mix together), and stirre them well together,
4. 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 (toast).