asparagus and eggs

1 Servings
Eggs; (up to 4)
  Salt and pepper; to taste
  Asparagus; dressed, cut
2 ounces Butter
  Toast slices

Beat three or four eggs well with pepper and salt. Cut some dressed asparagus into pieces the size of pease, and stir them into the eggs. Melt two ounces of butter in a small stew-pan, and pouring in the mixture, stir it till it thickens, and serve it hot on a toast.

Source: Meg Dods, Cook and Housewife's Manual (1829), as featured in The Victorian Cookbook by John Midgley Recipe by: Meg Dods

Posted to TNT Recipes Digest, Vol 01, Nr 908 by MarySpero@... (MS MARY E SPERO) on 2 Ja, n 1998

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