Asparagus, to Boil

Ingredients

• 4 heads
• salt

Method

1. 1

   Scrape the white parts of the stalks quite clean, putting them into cold water as you do them.

2. 2

   Tie them in bundles and trim them all the same length.

3. 3

   Put them into a saucepan and cover them with boiling water; add a little salt.

4. 4

   Boil them gently but steadily for twenty or thirty minutes.

5. 5

   Take them out of the water directly they are tender, and dish on a round of toast.

6. 6

   Serve with them rich melted butter, or oiled butter, in a tureen.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 47. The excerpt below is the record exactly as published.

Asparagus, to Boil. Scrape the white parts of the stalks quite clean, putting them into cold water as you do them, T\* tksav \x^ \ 120 MISS CAMERON'S COOKEltY BOOK. bundles and trim them all the same length. Pub them into a saucepan and cover them with boiling water; add a little salt. Boil them gently but steadily for twenty or thirty minutes.' Take them out of the water directly they are tender, and dish on a round of toast. Serve with them rich melted butter, or. oiled butter, in a tureen. Salsify, to BoiL Wash and brush the roots, the same as you do beetroot, Cut them in short lengths and put thern on in boiling water with a little salt and the juice of half a fresh lemon, Boil from thirty to fifty mintues. Serve with melted butter poured over. Saltify, as Fatties. When the roots are boiled tender, mash them with pepper, salt, 2 tablespoonfuls of cream, and a squeeze of lemon juice when cold. Make them into little cakes, dip them in butter, and fry a pale brown. Celery, to Stew. Take off the outer leaves of 4 heads

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