The Fredonia Cook Book (Classic Reprint)

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Excerpt from The Fredonia Cook BookCut the heads off the asparagus and save in a cup, cut up stalks and put in stock and boil one hour.Boil heads in 1 cup of salted water. Melt butter and ¿our in a stew pan and stir in milk until it cooks, strain stock, stir in strained milk, butter, etc., and season thoroughly with salt and pepper. Before serving put in cup of cream and asparagus heads.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.