Lamb Dressed with Spinach

Lamb Dressed with Spinach
Serves 4-6
4-6 lamb cutlets
8 cups spinach, loosely packed
1/2 cup beef broth
1/4 cup heavy cream
1/2 cup butter
1/2 teaspoon nutmeg

1. Boil spinach in salted water. (Today I would probably just saute the washed, slightly damp spinach until it became limp.) Drain well.
2. Finely chop the spinach. (Today you might use a food processor.)
3. In a saucepan add spinach and beef broth. Simmer until most of moisture is absorbed.
4. Add butter, cream, nutmeg and salt to taste. Mix thoroughly.
5. Roast, grill, or fry the cutlet in butter or bacon fat.
6. To serve, put spinach in center of a platter with cutlets arranged around it.