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Classic
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page 101
both. While the asparagus is boiling, toast a slice of a loaf of bread, about a
half an inch thick; brown it delicately on both sides; dip it lightly in the
liquor the asparagus was boiled in, and lay it in the middle of a dish; pour
some melted butter on the toast, and lay the asparagus upon it; let it project
beyond the asparagus, that the company may see there is a toast. Do not pour
butter over them, but send some in a boat.
SEA-KALE,
Is tied up in bundles, and dressed in the same way as asparagus.
TO SCOLLOP TOMATOS.
PEEL off the skin from large, full, ripe tomatos--put a layer in the bottom of a
deep dish, cover it well with bread grated fine; sprinkle on pepper and salt,
and lay some bits of butter over them--put another layer of each, till the dish
is full--let the top be covered with crumbs and butter--bake it a nice brown.
TO STEW TOMATOS.
TAKE off the skin, and put them in a pan with salt, pepper, and a large piece of
butter--stew them till sufficiently dry.
CAULIFLOWER.
CHOOSE those that are close and white, and of a middle size--trim off the
outside leaves, cut off the
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