Posted by: hearttohearthcookery | April 13, 2026

Let them Stew-A Taste of Hearth Cooking

After the onions have been thrown in the stew-pan with the asparagus, endive and lettuce for the receipt (recipe) A Ragoo of Asparagus season them with a little pepper and salt, shake in a little flour, then pour in a half a pint of gravy, let them stew.

After the onions have been thrown in the stew-pan with the asparagus, endive and lettuce for the receipt (recipe) A Ragoo of Asparagus season them with a little pepper and salt, shake in a little flour, then pour in a half a pint of gravy, let them stew.

Visit my website at:   hearttohearthcookery.com

Posted in asparagus, culinary history, Endive, food, food history, Lettuce, receipts, recipes | Tags: , , , ,

«

Leave a comment

Categories