Asparagus

Ingredients

• the asparagus
• some salt
• some thin slices of toast
• a drawn butter sauce

Method

1. 1

   Lay the asparagus in cold water for one hour; tie it into bundles of equal length, and drop it into well-salted boiling water, and cook until tender; if young and fresh, they should be done in twenty minutes.

2. 2

   While boiling, prepare some thin slices of toast, and lay them in the bottom of a dish; now drain off all the water from the asparagus, and place evenly upon the bread, pouring over all a drawn butter sauce.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 83. The excerpt below is the record exactly as published.

some salt (one tea-spoonful to a quart of water) ; when nearly done, take it out, drain it, and lay it in cold water for a quarter of an hour; drain it again, squeez- ing it gently, cut it in small pieces, and put it into a stew- pan, with butter the size 6f a hen's egg. After it has stewed The New Kentucky Home Cook Booh. 163 slowly for fifteen minutes, add a tea-spoonful of flour, with a little salt, and a half tea-cupful of cream. Serve on toast dipped in melted butter ; garnish with slices of hard-boiled eggs, FRENCH CANNED PEASE. These are cooked by opening the can and placing it in a kettle of boiling water until they are thoroughly heated. There is sufficient water in the can to cook the pease. Add butter, salt, and pepper, and serve. If intended as a gar- nish for sweet-breads, pour all the liquor off, leaving them dry as possible. A half tea-cupful of cream or rich milk may be added to either fresh or canned pease, and is an im- provement. STEWED BEETS. Boil small beets with an inch or two of the tops on to prevent the color from boiling out ; be careful not to prick them with a fork for the same reason. When tender, re- move the skin and tops, place them whole in a dish, season with a little melted butter, salt, and pepper. Serve hot. They are also very nice served with the sauce Hollandaise. It requires from one to two hours to cook young beets, ac- cording to their size. BAKED BEETS. One of the best ways to cook beets is to bake them. It will take longer by fifteen or twenty minutes to bake them than to boil them. Wash them perfectly clean, put them into a pan with a little water, and cook until perfectly ten- der. When done, remove the skin, and serve the same way as boiled ones. ASPARAGUS. Lay the asparagus in cold water for one hour; tie it into bundles of equal length, and drop it into well-salted boiling water, and cook until tender; if young and fresh, they should be done in twenty minutes. While boiling, prepare some 164 The New Kentucky Home Cook Book. thin slices of toast, and lay them in the bottom of a dish ; now drain off all the water from the asparagus, and place evenly upon the bread, pouring over all a drawn butter sauce

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