Heart to Hearth Cookery

Cream for the Grass

In order to conserve the embers for cooking, the tin-lined copper sauce pan is sitting on a trivet sharing the heat from the top embers on the bake kettle.  This is the Cream made from a Pint of Cream, the Yolk of six Eggs beat fine, a little Salt and Nutmeg.  It was stirred in the sauce pan till it begins to thick. The boiled Grass (asparagus) except for the tops are cut small and put into the Cream before filling the Loaves with them.

This is the third post on this receipt (recipe).

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