Asparagus

Ingredients

• 2 cups water
• 2 cups stock
• 1 slice onion
• 4 T. butter
• 4 T. flour
• y± t. salt
• Vs t. pepper
• 2 cups scalded milk

Method

1. 1

   Drain and rinse asparagus.

2. 2

   Reserve tips.

3. 3

   Add stalks to water.

4. 4

   Boil 5 min.

5. 5

   Drain, add stock and onion.

6. 6

   Boil 30 min.

7. 7

   Rub through sieve and bind with butter and flour.

8. 8

   Add salt, pepper, and scalded milk.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 49. The excerpt below is the record exactly as published.

ASPARAGUS. Drain and rinse asparagus. Reserve tips. Add stalks to 2 cups water. Boil 5 min. Drain, add 2 cups stock, a slice onion. Boil 30 min. Rub through sieve and bind with 4 T. butter and 4 T. flour. Add y± t. salt, Vs t. pepper, 2 cups scalded milk. HALIBUT PUREE. % cup cold boiled halibut 3 T. butter 1 pt. milk 2 T. flour 1 slice onion

Cook this with the app: pantry check, scaling, and the assistant.