Salad Of Asparagus

Scale and cut off the head; of large asparagus, boil them till nearly done, strain, and put them into cold water for five minutes, and drain them dry; afterwards lay them in rows on a dish, put slices of lemon round the rim, and mix well together a little mustard, oil, vinegar, cayenne pepper, and salt, and put it over the asparagus just before they are to be eaten

Asparagus Peas

Scale sprue grass, cut it into pieces the bigness of peas as far as the green part extends from the heads, and wash and put them into a stewpan. To a quart of grass peas add half a pint of hot water lightly salted, and boil them till three parts done; after which strain and preserve the liquor, which boil down till nearly reduced, and put to it three ounces of fresh butter, half a gill of cream, a little sifted sugar, flour, and water sufficient to make it of a proper thickness; add the peas, serve them up with the top of a French roll toasted and buttered put under them in a dish.

Another Way

Boil the peas in salt and water till nearly done, strain and put them into a stewpan, add to them a little sifted sugar, two ounces of fresh butter, a table spoonful of essence of ham, half a gill of cream, with two yolks of raw eggs beat up in it; stew them gently live minutes, and be careful they do not burn. Serve them up in the same manner as the above.

N. B. Large heads of asparagus may be done in the same manner whole.

Stewed Asparagus For Sauce

Scale sprue or large asparagus, then cut off the heads as far as they are eatable, boil them till nearly done, strain them, and pour cold water over to preserve them green. Then make (boiling) a good strong cullis, and put in the heads five minutes before the sauce is served up, which may be put over tendrons of veal, lamb, etc.

N. B. Some tops of sprue grass may be boiled in a little stock till tender, and rubbed through a tamis. The pulp to be put to the cullis before the heads are added.

Directions For Vegetables

It is necessary to remember, that in dressing vegetables of every kind, they should be gathered fresh, picked clean, trimmed or pared neatly, and washed in several waters. Those that are to be plain boiled should be put into plenty of boiling water and salt. If they are not to be used directly, when they are three parts done put them into cold water for five minutes, such as spinach, greens, cauliflowers, and brocoli, as it preserves their colour; and when they are to be served up put them again into boiling water till done, then drain them dry. N. B. Potatoes and carrots are best steamed,