1919 - The International Jewish Cookbook

Tsimess

DDV CULINARY

Take equal portions of parboiled spinach and sorrel,
season to taste with ground nutmeg,
pepper and salt,
and add sufficient drippings to make all moist enough.
Place in a covered dish in a slow oven.

This is prepared on Friday and left in the oven
to keep hot until needed for Shabbas dinner.
All green vegetables may be prepared in the same way.