Asparagus

Ingredients

• fifty heads of asparagus
• a lump of butter
• one tea-spoon flour
• A pint or less of milk
• four well-whipped eggs
• season with salt
• season with pepper
• two or three thin slices of bread

Method

1. 1

   Wash clean and cut off the white part of asparagus.

2. 2

   Boil in salted water for 5 minutes, pour off water, add more boiling water, and boil for 10-15 minutes.

3. 3

   Add butter, salt, and pepper.

4. 4

   Serve over buttered toast with gravy made from the boiled water.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 183. The excerpt below is the record exactly as published.

ASPARAGUS. Wash clean; cut off the white part except a mere end, put into shightly salted boiling water, boil five minutes, pour off water, add more boiling hot; boil ten to fifteen minutes, then put ina lump of butter, salt and pepper (some stir in a thickening made - of one tea-spoon flour mixed up with cold water); cut and toast two or three thin slices of bread, spread with butter and putina dish, and over them turn asparagus and gravy. The water must be boiled down until just enough for the gravy, which is made as above. Or, cut the asparagus, when boiled, into little bits, leaving out white end, make gravy as above, put the cut aspar- agus into a hot dish and turn the gravy over it and serve. A simple manner of boiling asparagus is to tie in a bundle, on first wrap in cotton cloth and then tie, and set upright in a sauce. pan containing boiling water enough to reach nearly to the tender tips; boil rapidly till tender; lay a napkin on a hot platter, take out asparagus, drain for a moment, place on napkin, unwrap, and ~ fold over the asparagus the corners of the napkin, and serve in this form, with white sauce in a gravy-boat. ~ Or, boiled asparagus may be made cold in ice-box, and served with a sauce made of vinegar, pepper, and salt. AMBUSHED ASPARAGUS, Cut off the tender tops of fifty heads of asparagus; boil and drain them. Have ready as many stale biscuits or rolls as there are persons to be served, from which you have cut a neat top slice and scooped out the inside. Set them in the oven to crisp, laying tbe tops beside them, that all may dry together. Meanwhile put into a sauce-pan a sugarless custard made as follows: A pint or less of milk, and four well-whipped eggs; boil the milk first, then beat ‘ia the eggs; set over the fire and stir till it thickens, when add a table-spoon of butter, and season with salt and pepper. Into this custard put the asparagus, minced fine. Do not let it boil, but remove from the fire as soon as the asparagus is fairly in. Fill the — NAY ets VEGETABLES. _ 895 rolls with the mixture, put on the tops, fitting them carefully ; set in the oven #hree minutes, after which arrange on a dish. To be eaten hot. — 2 : Ee@es AND ASPARAGUS. Cut tender asparagus into pieces half an inch long, and _ boil twenty ninutes, then drain till dry, and put into a sauce-pan con- taining a cup of rich drawn butter; heat together to a boil, season with pepper

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