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11 lines
587 B
Plaintext
11 lines
587 B
Plaintext
ASPARAGUS SOUP.
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TAKE FOUR LARGE BUNCHES of asparagus, scrape it nicely, cut off one inch
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OF THE TOPS, and lay them in water, chop the stalks and put them on the
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FIRE WITH A PIECE OF BACON, a large onion cut up, and pepper and salt;
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ADD TWO QUARTS OF WATER, boil them till the stalks are quite soft, then
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PULP THEM THROUGH A SIEVE, and strain the water to it, which must be put
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back in the pot; put into it a chicken cut up, with the tops of
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asparagus which had been laid by, boil it until these last articles are
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sufficiently done, thicken with flour, butter and milk, and serve it up.
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