Nine Family Dinners and How to Prepare Them (Classic Reprint)

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Excerpt from Nine Family Dinners and How to Prepare ThemBoil down a knuckle of veal with three quarts of water, adding one onion and three bunches of asparagus, after cutting off the green heads, which are to be boiled in water twenty minutes and reserved. When the stock is sufficiently strong, strain and add one pint of milk (cream is better) mixed with three tablespoonfuls of ¿our and two of butter, season with salt and pepper, boil about five minutes, add the asparagus heads and serve. Canned asparagus is go% when the fresh is not in season.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.