Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 76

Table of Contents

Ingredients.—To each ½ gallon of water allow 1 heaped tablespoonful of salt; asparagus. Mode.—Asparagus should be dressed as soon as possible after it is cut, although it may be kept for a day or two by putting the stalks into cold water; yet to be good, like every other vegetable, it cannot be cooked too fresh. Scrape the white part of the stems, beginning from the head, and throw them into cold water; then tie them into bundles of about 20 each, keeping the heads all one way, and cut the stalks evenly, that they may all be the same length; put them into boiling water, with salt in the above proportion; keep them boiling quickly until tender, with the saucepan uncovered. When the asparagus is done, dish it upon toast, which should be dipped in the water it was cooked in, and leave the white ends outward each way, with the points meeting in the middle. Serve with a tureen of melted butter. Time.—15 to 18 minutes after the water boils. Average cost, in full season, 2s. 6d. the 100 heads. Sufficient.—Allow about 50 heads for 4 or 5 persons. Seasonable.—May be had forced from January, but cheapest in May, June and July.

ASPARAGUS TONGS.