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Classic
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page 57
water; and after a little soaking, tie them up in small even bundles. When your
water boils, put them in, and boil them up quick; but by over boiling they will
lose their heads. Cut a slice of bread for a toast, and bake it brown on both
sides. When your grass is done take them up carefully; dip the toast in the
asparagus-water, and lay it in the bottom of your dish; then lay the heads of
the asparagus on it with the white ends outwards: pour a little melted butter
over the heads, cut an orange into small quarters, and stick them between for
garnish.
To boil Artichokes.
Wring off the stalks close to the artichokes: Throw them into water, and wash
them clean: then put them into a pot or sauce-pan. They will take better than an
hour after the water boils; but the best way is to take out a leaf, and if it
draws easy, they are enough. Send them to table with butter in tea-cups between
each artichoke.
To boil Cauliflowers.
A cauliflower is the most favorite plant in the kitchen garden amongst the
generality of people. Take off all green part, and cut the flower close at the
bottom from the stalk; and if it be large or dirty, cut it into four quarters,
that it may lay better in the pan, and be thoroughly cleansed. Let it soak an
hour, if possible, in clean water; and then put it into
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