Asparagus and Eggs

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

For the toast

a toaſt as big as you have occaſion for

For the eggs

ſome eggs as above ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For the asparagus

ſome graſs ↝ Asparagus, raw [Vegetables and Vegetable Products]

Instructions (5)

Toast a toast as big as you have occasion for.
Butter the toast and lay it in your dish.
Butter some eggs as above, and lay over the toast.
In the mean time, boil some asparagus tender.
Cut the asparagus small and lay it over the eggs.

Original Text

Aſparagus and Eggs.
TOAST a toaſt as big as you have occaſion for, butter it and lay it in your diſh, butter ſome eggs as above, and lay over it. In the mean time boil ſome graſs tender, cut it ſmall, and lay it over the eggs. This makes a pretty ſide-diſh for a ſecond courſe, or a corner-plate.

Notes

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