Spinach Bouillon

Ingredients

• 1 quart spinach stock
• 2 tablespoons flour
• 1 tablespoon butter
• 1/4 cup evaporated milk or thin cream
• Salt, paprika
• 1/4 teaspoon celery salt
• 1/2 teaspoon onion extract
• Speck mace
• 4 teaspoons lemon juice

Instructions

1. Strain the liquid from a peck of spinach which has been cooked without the addition of any water. Blend flour and butter. Add milk gradually. Cook until it thickens and add to spinach liquid. Add seasonings. A few minutes before serving, add lemon juice. Serve very hot in bouillon cups. Servings, 4.