To preserve Asparagus.
Cut away all the hard part of your Asparagus, and just boil them up with
Butter and Salt, then fling them into cold Water, and presently take them
out again and let them drain; when they are cold, put them in a Gallipot,
large enough for them to lie without bending, putting to them some whole
Cloves; some Salt, and as much Vinegar and Water, in equal quantities, as
will cover them half an Inch; then take a single Linnen Cloth, and let it
into the Pot upon the Water, and pour melted Butter over it, and keep them
in a temperate Place: When you use them, lay them to steep in warm Water,
and dress them as you would do fresh Asparagus. It is to be noted, that in
_Holland,_ and most places abroad, the Asparagus is always white, which is
done according to a method that I have inserted in my other Works; the
method of bringing them to Table the foreign way, is to serve them with
melted Butter, Salt, Vinegar, and Nutmeg grated.
The Tops or Heads of Asparagus being broken in small pieces and boil'd, are
used in Soups like green Pease.
Asparagus in Cream. From the same.
Break the Tops of your Asparagus in small Pieces, then blanch them a little
in boiling Water, or parboil them, after which put them in a Stew-Pan or
Frying-Pan with Butter or Hog's-Lard, and let them remain a little while
over a brisk Fire, taking care that they are not too greasy, but well
drain'd; then put them in a clean Stew-Pan with some Milk and Cream, a
gentle Seasoning of Salt and Spice, with a small Bunch of sweet Herbs; and
just when they are enough, add to them the Yolks of two or three Eggs
beaten, with a little Cream to bind your Sauce.
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