Asparagus

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (16)
  1. Scrape all the stalks very carefully till they look white.
  2. Cut them all even alike.
  3. Throw them into a pan of clean water.
  4. Have ready a stew-pan with water boiling.
  5. Put some salt in it.
  6. Tie the asparagus in little bunches.
  7. Put them in the boiling water.
  8. When they are a little tender, take them up.
  9. Cut the round off a small loaf, about half an inch thick.
  10. Toast it brown on both sides.
  11. Dip it into the liquor the asparagus was boiled in.
  12. Lay it in your dish.
  13. Pour a little melted butter over your toast.
  14. Lay your asparagus on the toast all round your dish, with the heads inwards.
  15. Send it to table with melted butter in a bason.
  16. Some pour melted butter over them; but this is injudicious, as it makes the handling them very disagreeable.
Original Text
Asparagus. SCRAPE all the stalks very carefully till they look white, then cut them all even alike, and throw them into a pan of clean water, and have ready a stew-pan with water boiling. Put some salt in it, and tie the asparagus in little bunches, put them in, and when they are a little tender, take them up. If you boil them too much, they will lose both their colour and taste. Cut the round off a small loaf, about half an inch thick, and toast it brown on both sides: then dip it into the liquor the asparagus was boiled in, and lay it in your dish. Pour a little melted butter over your toast, then lay your asparagus on the toast all round your dish, with the heads inwards, and send it to table with melted butter in a bason. Some pour melted butter over them; but this is injudicious, as it makes the handling them very disagreeable.
Notes
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