Prepare the spinach by removing any hard stems or withered bits, and fling it into boiling salted water.
Bring the water to the boil again, and boil for 5 minutes.
Take the spinach out, drain it, rinse it through cold water, and press the leaves tightly together.
Then chop them.
Now mix in a handful of crumbled stale bread, moisten if necessary with stock or milk to make a smooth paste.
Add 2 yolks of egg, and, just before you are ready to put the mixture in the oven, two stiffly beaten whites of egg.
Turn the mixture into a greased deep mould.
Stand the mould in a saucepan containing boiling water.
The water should cover three-quarters of the depth of the mould.
Simmer for 30 minutes like this, then put the mould in the oven for 15 minutes: Turn on to a dish, and serve covered with white sauce or tomato sauce.