Asparagus (Green Soup)
Product Description
This recipe is taken from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
Asparagus (Green soup).
3 lbs. veal - cut into small pieces.
1/2 lb. salt pork.
3 bunches asparagus.
1 gallon water.
Cut the entire stalk of the asparagus into pieces an inch long, and when the meat has boiled one hour, add half of the vegetable to the liquor in the pot. Boil two hours longer and strain, pressing the asparagus pulp very hard to extract all of the green coloring. Add the other half of the asparagus - (the heads only, which should be kept in cold water until you are ready for them), and boil twenty minutes more. When it has fairly boiled up, serve without further straining, with small squares of toast in the tureen.
Asparagus (Green soup).
3 lbs. veal - cut into small pieces.
1/2 lb. salt pork.
3 bunches asparagus.
1 gallon water.
Cut the entire stalk of the asparagus into pieces an inch long, and when the meat has boiled one hour, add half of the vegetable to the liquor in the pot. Boil two hours longer and strain, pressing the asparagus pulp very hard to extract all of the green coloring. Add the other half of the asparagus - (the heads only, which should be kept in cold water until you are ready for them), and boil twenty minutes more. When it has fairly boiled up, serve without further straining, with small squares of toast in the tureen.
