gus, 8 stale biscuits (or rolls may be used), 4 eggs, about 4 pint of -
milk, butter the size of an egg, flour, pepper and salt to taste.
_ Take the green tops of the two bunches of asparagus, boil
them tender and mince finely. While they are boiling, take
the biscuits or rolls, divide them, keeping the top half for a
cover; place them all in the oven to crisp; make the milk
hot, and then pour in the eggs beaten ; stir over the fire until
it thickens, then add the butter rolled in flour, and lastly add
the asparagus ; spread the rolls with this mixture, put on the
tops and serve hot.
351. Asparagus (and Eggs)—Ingredients—26 or 30 heads of
asparagus, good rich butter, salt and pepper, 5 or 6 eggs✪ Asparagus (and Eggs).
Boil the asparagus (after cutting them into pieces of about
half an inch) for fifteen minutes ; take a cup of rich butter and
put it into a saucepan; drain the asparagus, and put it with
the butter; heat then to a boil, seasoning with pepper and
salt, and then pour into a buttered baking tin or dish ; break
five or six eggs neatly over the surface of this, sprinkle with
pepper and salt, and put it in the oven until the eggs are set
nicely. Serve hot.
352. Asparagus (Pudding) — Ingredients — Green tops of 2
bunches of asparagus, 3 tablespoonfuls of prepared flour, 4 or 5
well-beaten eggs, 2 dessertspoonfuls of melted butter, 1 teacup of
milk, a pinch of soda, pepper and salt to taste.
Boil the asparagus and when cool chop finely ; take the eggs, |
butter, pepper and sali, and beat them up together, then put
in the flour ; stir the soda into the milk, and add gradually ;
lastly put in the asparagus. Put this into a buttered mould
with a lid, or if it has no lid tie it down tightly with a floured
cloth ; boil for two hours. When done, turn out on a dish, and
pour melted butter round it.
353. Artichokes (with White Sauce)—Ingredients—Salted
water, ¥% oz. butter, 1 tablespoonful of flour, white pepper and salt,
the yolks of 2 eggs and the juice of a lemon.
Wash them well, peel and shape them to a uniform size;
throw them into boiling salted water, and let them boil fifteen
to twenty minutes ; drain them at once thoroughly ; put them
on a dish and serve with the following sauce poured over
them. Mix over the fire one and a half ounces of butter with
-a tablespoonful of flour; add half a pint of boiling water,
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white pepper, and salt to taste; stir till the sauce thickens,
_ then take the saucepan off the fire and stir in the yolks of
two eggs, beaten up, with the juice of a lemon, and strained.
354. Artichokes (with Cream) — Ingredients—The same in-
gredients as above, adding a little cream and grated nutmeg.
Prepare and parboil them as in the preceding recipe; then
put them into a saucepan with a due allowance of white sauce,
and let them finish cooking in this, adding at the last a small
quantity of cream and grated nutmeg.
355. Artichokes (with Gravy)—Ingredients—As No 352, adding
gravy. ;
Prepare them as above, cutting them to the size of
pigeons’ eggs. Parboil them for ten minutes, drain them and
toss them in a saucepan, with a piece of butter; then add a
small quantity of good clear gravy and a dust of pepper. Let
them simmer very gently till wanted. '
355. Artichokes (Mashed) —Ingredients—Salted water, a piece of
butter, a little cream, white pepper, nutmeg✪ Artichokes (Mashed) and salt.
Wash, peel, and boil them in salted water; drain and pass
them through a hair sieve. Squeeze all the water out of the
pulp ; put it into a saucepan, and work them on the fire, with a
piece of butter and a little cream, adding white pepper, nut-
meg and salt if necessary. When quite hot and sufficiently dry,
serve.
357- Artichokes (Fried )—Ingredients—A little flour, lard, butter✪ Artichokes (Fried).
Wash, peel, and parboil them whole for ten minutes, then
cut them in strips the size of a little finger. Flour them care-
Page 62 · 3 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
gus, 8 stale biscuits (or rolls may be used), 4 eggs, about 4 pint of - milk, butter the size of an egg, flour, pepper and salt to taste. _ Take the green tops of the two bunches of asparagus, boil them tender and mince finely. While they are boiling, take the biscuits or rolls, divide them, keeping the top half for a cover; place them all in the oven to crisp; make the milk hot, and then pour in the eggs beaten ; stir over the fire until it thickens, then add the butter rolled in flour, and lastly add the asparagus ; spread the rolls with this mixture, put on the tops and serve hot. 351. Asparagus (and Eggs)—Ingredients—26 or 30 heads of asparagus, good rich butter, salt and pepper, 5 or 6 eggs.
Boil the asparagus (after cutting them into pieces of about half an inch) for fifteen minutes ; take a cup of rich butter and put it into a saucepan; drain the asparagus, and put it with the butter; heat then to a boil, seasoning with pepper and
salt, and then pour into a buttered baking tin or dish ; break five or six eggs neatly over the surface of this, sprinkle with pepper and salt, and put it in the oven until the eggs are set nicely. Serve hot.
352. Asparagus (Pudding) — Ingredients — Green tops of 2 bunches of asparagus, 3 tablespoonfuls of prepared flour, 4 or 5
well-beaten eggs, 2 dessertspoonfuls of melted butter, 1 teacup of milk, a pinch of soda, pepper and salt to taste.
Boil the asparagus and when cool chop finely ; take the eggs, |
butter, pepper and sali, and beat them up together, then put in the flour ; stir the soda into the milk, and add gradually ; lastly put in the asparagus. Put this into a buttered mould with a lid, or if it has no lid tie it down tightly with a floured cloth ; boil for two hours. When done, turn out on a dish, and pour melted butter round it.
353. Artichokes (with White Sauce)—Ingredients—Salted water, ¥% oz. butter, 1 tablespoonful of flour, white pepper and salt, the yolks of 2 eggs and the juice of a lemon.
Wash them well, peel and shape them to a uniform size; throw them into boiling salted water, and let them boil fifteen to twenty minutes ; drain them at once thoroughly ; put them on a dish and serve with the following sauce poured over them. Mix over the fire one and a half ounces of butter with -a tablespoonful of flour; add half a pint of boiling water,
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white pepper, and salt to taste; stir till the sauce thickens,
_ then take the saucepan off the fire and stir in the yolks of
two eggs, beaten up, with the juice of a lemon, and strained.
354. Artichokes (with Cream) — Ingredients—The same ingredients as above, adding a little cream and grated nutmeg.
Prepare and parboil them as in the preceding recipe; then put them into a saucepan with a due allowance of white sauce, and let them finish cooking in this, adding at the last a small quantity of cream and grated nutmeg.
355. Artichokes (with Gravy)—Ingredients—As No. 353, adding gravy.
Prepare them as above, cutting them to the size of pigeons’ eggs. Parboil them for ten minutes, drain them and toss them in a saucepan, with a piece of butter; then add a small quantity of good clear gravy and a dust of pepper. Let them simmer very gently till wanted. ' 356. Artichokes (Mashed) —Ingredients—Salted water, a piece of
butter, a little cream, white pepper, nutmeg and salt.
Wash, peel, and boil them in salted water; drain and pass them through a hair sieve. Squeeze all the water out of the pulp ; put it into a saucepan, and work them on the fire, with a piece of butter and a little cream, adding white pepper, nut-
meg and salt if necessary. When quite hot and sufficiently dry, serve.
357- Artichokes (Fried )—Ingredients—A little flour, lard, butter. Wash, peel, and parboil them whole for ten minutes, then cut them in strips the size of a little finger. Flour them care-
Records on this page
Asparagus (and Eggs)Artichokes (Mashed)Artichokes (Fried)