Ingredients
- 1 quart of water
- 74 home recipe book asparagus
- 1 dessertspoon to 1 quart of water
Directions
Wash the parsley very carefully to get rid of any earth ; pick the stalks off, and put them in a clean cloth ; shake about in it till dry ; never crush parsley. Then put on a chopping- board and cut the pieces across with a very sharp knife three or four times ; then holding the point of the knife down steadily, keep working the handle quickly up and down. Be sure you chop till fine, as coarsely-chopped parsley is very unpleasant.
HOME RECIPE BOOK
ASPARAGUS.
Wash and scrape the white ends, cut all same length, tie in a bundle of ten or twelve, put into boiling water salted ; boil gently without lid for three-quarters of an hour, or till tender. Serve on toast.
Wash the beetroot very carefully, taking care there is not a scratch, else the colour will all soak out when boiling. Put the beets into a pan of boiling water large enough not to crush them, and salted 1 dessertspoon to 1 quart of water ; boil gently with the lid on pan ; they will take from two to three hours to cook ; try them by feeling with the fingers ; if soft they are done ; pop into cold water to skin and it will peel off easily. It may be served hot with white sauce ; but is oftener sliced cold in vinegar.