Asparagus Stewed

Ingredients

• 1 bunch of peeled and well-washed asparagus
• Ys tablespoonful salt
• 1 tablespoonful butter
• Yt tablespoonful flour
• 1 cupful of asparagus water
• Y» cupful milk

Method

1. 1

   Cut asparagus into 0.5-inch pieces, boil in salted water until tender.

2. 2

   Melt butter, add flour, stir and cook for 3 minutes; add asparagus water and milk, cook for 5 minutes.

3. 3

   Drain asparagus, mix with sauce, return to heat for a few minutes, then pour over buttered toast.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 319. The excerpt below is the record exactly as published.

sparagus^ Stewed. — Cut 1 bunch of peeled and well-washed asparagus into Ys-inch pieces, place them in a saucepan, cover with boiling water, add Ys tablespoonf ul salt, and boil till tender. In the meantime melt 1 tablespoonful butter, add Yt tablespoonful flour, stir and cook 3 minutes; add 1 cupful of asparagus water and Y» cupful milk, cook 5 minutes ; drain the asparagus and put it in the sauce, return it for a few minutes over the fire, then pour it over 6 small slices of buttered toast Asparagus^ Fried. — Season 1 bunch of cooked asparagus with 1 even teaspoonful seasoning salt, dust with flour, dip in beaten egg, and roll in fine sifted bread crumbs. Place Yt ounce lard and Ys ounce butter in a frying pan over the fire ; as soon as hot put in as many asparagus pieces as will conveniently go into the pan, fry light brown, and serve on a hot dish. In place of lard, beef fat may be taken. Asparagus Salad. — See my book Desserts and Salads, recipe 866. CABBAGE, Ero. Creamed Cabbage. — Remove the outer leaves from a medium- sized head of cabbage, cut the head into quarters ; core, wash, and place the cabbage in a saucepan, cover with boiling water, add 1 tablespoonful sugar, and boil till done ; add Yb tablespoonful salt, draw the saucepan to side of stove, let simmer 10 minutes. Fifteen minutes before serving melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful fiour, stir and cook 3 minutes ; add 1 pint of 478 VEGETABLES. hot milk, 1 even teaspoonful salt, 74 teaspoonf al white pepper, 000k 5 minutes. Drain the cabbage on a sieve, place it in a hot dish, pour the sauce over, and serve. Cabbage Rolls. — Remove the outer leaves from a medium- sized head of cabbage, cut out the root and heart ; place the cab- bage in a saucepan over the fire, cover with boiling water, cook 10 minutes ; drain on a sieve and rinse off with cold water, then divide the leaves into 6 parts, season with salt and pepper, and set aside until following forcemeat is prepared : Soak 2 ounces bread 10 min- utes in cold water, inclose and press out in a towel. Place a saucepan with V^ tablespoonful butter over the fire, add 1 table- spoonful fine-chopped onion, cook 5 minutes without browning; add the bread, stir and cook 3 minutes; remove, and when cold add 4 ounces sausage meat, Ys even teaspoonful salt and the same of pepper, 1 egg, Vs teaspoonful thyme, and Y4 teaspoonful nutmeg; divide this equally over each part of cabbage, roll up, and tie with a string. Lay 3 thin slices of salt pork in a pan large enough to receive the rolls, add 1 small sliced carrot and 1 sliced onion ; put the rolls on top, add 1 cupful white broth, lay 2 thin slices of pork over the top, cover with buttered paper, set the pan in a hot oven, and bake till done (about 40 to 50 minutes), basting frequently Cabbage prepared in this way is mostly used as a garnish for boiled or braised beef, lamb, or mutton. Cabbage^ StulTed. — Prepare a forcemeat as in foregoing recipe. Bemove the outer leaves from a nice medium-sized head of cabbage, cut out the root, place the cabbage in a saucepan, cover with boiling water, add Ys tablespoonful salt

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