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.

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

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Responses

  1. historianatosaratoga's avatar

    what do you think? Half a pint of gravy? Stock, flour, fat and salt&pepper.

    By: historianatosaratoga on April 13, 2026
    at 9:39 am

    Reply

    • hearttohearthcookery's avatar

      The term “gravy” in the 18th century does not have the same meaning as what most people think of gravy today. For this receipt chicken stock was used. The flour was strewn in separately and stewed until thickened.

      By: hearttohearthcookery on April 13, 2026
      at 12:04 pm

      Reply


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