Asparagus, To boil

Ingredients

• bundles of about twenty-five each
• four inches from the green part
• a handful of salt
• a round of a quartern loaf
• melted butter
• vinegar
• oil
• quarter of a teaspoonful of salt
• half that of pepper
• a little minced parsley

Method

1. 1

   Scrape the stalks clean, wash them in cold water, tie them up in bundles of about twenty-five each, cut off the stalks even at the bottom about four inches from the green part; put them into a stewpan of boiling water with a handful of salt in it; let it boil rather quickly and skim it.

2. 2

   From twenty to thirty minutes should be enough to do them; but as soon as they are tender take them out of the water, or they will be spoilt.

3. 3

   While they are boiling toast a round of a quartern loaf about half an inch thick brown on both sides; lay it in the middle of the dish with the asparagus over it; serve with them melted butter in which you have beaten up the yolk of an egg, but separately in a boat, or else oiled butter.

4. 4

   In France, asparagus is much liked cold as salad, and eaten with the following sauce: — Vinegar, one tablespoonful; oil, two; quarter of a teaspoonful of salt; half that of pepper.

5. 5

   Mix well together, and add a little minced parsley.

6. 6

   Where asparagus dishes are used, it is not necessary to send up the toast.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 110. The excerpt below is the record exactly as published.

Asparagus, To boil. — Scrape the stalks clean, wash them in cold water, tie them up in bundles of about twenty-five each, cut off the stalks even at the bottom about four inches from the green part ; put them into a stewpan of boiling SAVOUBIES 159 water with a handful of salt in it ; let it boil rather quickly and skim it. From twenty to thirty minutes should be enough to do them ; but as soon as they are tender take them out of the water, or they will be spoilt. While they are boiling toast a round of a quartern loaf about half an inch thick brown on both sides ; lay it in the middle of the dish with the asparagus over it ; serve with them melted butter in which you have beaten up the yolk of an egg, but separately in a boat, or else oiled butter. In France, asparagus is much liked cold as salad, and eaten with the following sauce : — Vinegar, one tablespoonful ; oil, two ; quarter of a teaspoonful of salt ; half that of pepper. Mix well together, and add a little minced parsley

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