Finely Chopping onions fry 20 g butter, add boiled, squeezed and finely chopped lettuce, peas and stew. 30 g butter and flour make a light roux, dilute with broth and stew. Cook potatoes separately, spinach is poured and compacted together with vegetables and potatoes. Add roux, milk, salt, spices and a little sugar. Serve with fried in butter morsels of white bread.