Posted by: hearttohearthcookery | April 15, 2026

Tops of Grass-A Taste of Hearth Cooking

The receipt (recipe) A Ragoo of Asparagus after it has stewed is served to table poured into a dish and garnished with little tops of grass.  Grass is the common 18th century term used in the body of receipts.

The receipt (recipe) A Ragoo of Asparagus after it has stewed is served to table poured into a dish and garnished with little tops of grass.  Grass is the common 18th century term used in the body of receipts.

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

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