Asparagus Soup
A historical recipe from The soup and sauce book, by Elizabeth Douglas.
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A historical recipe
The soup and sauce book, by Elizabeth Douglas. Project Gutenberg eBook #68446.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 lb.
- veal 1 quart water 1 large bundle of asparagus 1 table-spoon flour 1 gill of cream Cut off the stalks of the asparagus.
- Put them in a stew-pan with the veal (which should be cut up) and water.
- Bring to the boil.
- Skim.
- Simmer for three hours.
- Strain off the broth.
- Add the asparagus heads.
- Season.
- Boil for twenty minutes.
- Thicken with a table-spoon of cornflour rubbed smooth in a gill of cream.
- Boil for ten minutes.
- Serve with croûtons (see p.
- 103).
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Slotted spoon
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Sieve