Asparagus

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 10 min Total: 10 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (12)
  1. Scrape the asparagus clean and put them into cold water.
  2. Cut the asparagus as far as is good and green.
  3. Cut the endive, lettuce, and onion very small.
  4. Put butter into a stew-pan and melt it.
  5. Add the asparagus, endive, lettuce, and onion to the pan.
  6. Shake the ingredients about and stew for ten minutes.
  7. Season with pepper and salt.
  8. Stir in a little flour and shake about.
  9. Pour in half a pint of gravy.
  10. Stew until the sauce is very good and thick.
  11. Pour all into a serving dish.
  12. Garnish with a few of the small tops of the asparagus.
Original Text
Asparagus. TAKE an hundred of grass, scrape them clean, and put them into cold water; then cut them as far as is good and green, and take two heads of endive, with a young lettuce, and an onion, and cut them all very small. Put a quarter of a pound of butter into your stew-pan, and when it is melted, put in the grass, with the other articles. Shake them about, and when they have stewed ten minutes, season them with a little pepper and salt, stew in a little flour, shake them about, and then pour in half a pint of gravy. Let them stew till the sauce is very good and thick, and then pour all into your dish. Garnish with a few of the small tops of the grass.
Notes
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