Eggs and Asparagus

Ingredients

• a cup of rich drawn butter
• half a dozen eggs
• a little salt
• a little pepper

Method

1. 1

   Cut asparagus into half-inch pieces and boil for 20 minutes.

2. 2

   Drain and mix with drawn butter, season with salt and pepper, then pour into a buttered dish.

3. 3

   Break eggs over the top, add butter, and bake until eggs are set.

As published

This recipe was extracted from Buckeye cookery (1892), page 184. The excerpt below is the record exactly as published.

@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 and salt, and pour into a buttered dish. Break half a lozen oges over the surface, put a bit of butter upon each, sprinkle with salt and pepper, and put in the oven until the eggs are set. FRIED ASPARAGUS. Blanch the asparagus a couple of minutes, and then drain it; dip -each piece in batter and fry it in hot fat. When done, sprinkle with salt and serve hot. This is nice and easy to prepare. Borep DINNER. : Put meat on, after washing well, in enough boiling water to just cover the meat; as soon as it boils, set kettle on the stove where it will simmer or boil very slowly; boil until almost tender, put in vegetables in the following order: Cabbage cut in quarters, turnips of medium size cut in halves, and potatoes whole, or if large cut in two; peel potatoes and turnips, and allow to lie in cold water for half an hour before using. The meat should be well skimmed before adding vegetables; boil together until thoroughly done (adding a little salt

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