April 2026
A Ragoo of Asparagus, Glasse, 1763
Scrape a hundred grass very clean and throw it into cold water, when you have scraped all, cut as far as it is good and green, about an inch long, and take two heads of endive clean, washed and picked, cut it very small, a young lettuce clean washed and cut small, a large onion peeled and cut small, put a quarter pound of butter into a stew-pan, when it is melted throw in the above things, toss them about and fry them for ten minutes; then season them with a little pepper and salt, shake in a little flour, toss them about, then pour in a half a pint of gravy, let them stew till the sauce is very thick and good, then pour all into your dish. Save a few of the little tops of the grass to garnish the dish.
Heart to Hearth Cookery 