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Boiled Asparagus

(Vaughan’s Vegetable Cook Book)







Prepare as for baked asparagus, and when boiled tender in salted water,

pour over a drawn butter sauce; or prepare a sauce from the water

drained from the asparagus by thickening with one tablespoonful of

butter, one tablespoonful of flour and the beaten yolk of an egg, to

which add seasoning and lemon or nutmeg to suit taste.











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