Spinach soup

—wash some young, freshly gathered spinach, cut it up with a lettuce, and, if possible, a few leaves of sorrel, and throw them into boiling water. Let them boil for five minutes, drain them off, and throw them into cold water in order to keep their colour. Next take them out of the water and squeeze all the moisture from them; then melt two ounces of butter in a stew-pan, and add two tablespoonfuls of flour. When this is thoroughly mixed together, and begins to frizzle, add the spinach, lettuce, &c., and stir them round and round in the stew-pan till all is well mixed together. Then add sufficient water or vegetable stock to moisten the vegetables (add also a pinch of thyme), and let it boil. When it has boiled for about twenty minutes add a quart of milk that has been boiled separately, flavour with pepper and salt, and serve.