Asparagus and Eggs

Title:
Asparagus and Eggs

Yield:
1 Servings

Categories:
Brunch,
Eggs,
Victorian




Ingredients:





     3    Eggs; (up to 4)


          Salt and pepper; to taste


          Asparagus; dressed, cut


     2 oz Butter


          Toast slices






 Beat three or four eggs well with pepper and salt. Cut some dressed


 asparagus into pieces the size of pease, and stir them into the eggs. Melt


 two ounces of butter in a small stew-pan, and pouring in the mixture, stir


 it till it thickens, and serve it hot on a toast.


 


 Source: Meg Dods, Cook and Housewife's Manual (1829), as featured in The


 Victorian Cookbook by John Midgley


 


 Recipe by: Meg Dods


 


 Posted to TNT Recipes Digest, Vol 01, Nr 908 by MarySpero@prodigy.com (MS


 MARY E SPERO) on 2 Ja, n 1998