A Ragoo of Asparagus

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Scrape a hundred of Grass very clean, and throw it into cold Water. When you have scraped all, cut as far as is good and green, about an Inch long, and take two Heads of Endive clean washed and picked, cut it very small, a young Lettice clean washed, and cut small, a large Onion peeled, and cut small, put a Quarter of a Pound of Butter into a Stew-pan, when it is melted, throw in the above Things: Toss them about, and fry them ten Minutes; then season them with a little Pepper and Salt, make in a little Flour, toss them about, then pour in Half a Pint of Gravy. Let them stew, till the Sauce is very thick and good; then pour all into your Dish. Save a few of the little Tops of the Grab to Garnish the Dish.