Tuesday, February 28, 2012

Asparagus with Melted Butter

Trim the white tough ends from two bunches of asparagus, tie it in packages of about a dozen stalks each; put them into three quarts of boiling water, with three tablespoonfuls of salt, and boil them gently until done, about twenty minutes; meantime make some drawn butter according to receipt for caper sauce, omitting the capers; fit two slices of toast to the bottom of the dish you intend to use, dip it for one instant in the water in which the asparagus has been boiled, lay it on the dish, and arrange the asparagus in a ring on it with the heads in the centre; send the butter to the table in a gravy boat, with the dish of asparagus.

Romaine Salad Dressing

Grate half an ounce of onion, mix it with a teaspoonful of lemon juice, a saltspoonful each of salt and powdered sugar, a level saltspoonful each of white pepper, and dry mustard, then gradually add three tablespoonfuls of oil, and one of vinegar. Use for lettuce or tomato salad.

Latest Post