Asparagus and Eggs

         Yield: 1 Servings
Categories: Eggs, Victorian, Brunch

3 Eggs; (up to 4) Salt and pepper; to taste Asparagus; dressed, cut 2 oz Butter Toast slices Beat three or four eggs well with pepper and salt. Cut some dressed asparagus into pieces the size of pease, and stir them into the eggs. Melt two ounces of butter in a small stew-pan, and pouring in the mixture, stir it till it thickens, and serve it hot on a toast. Source: Meg Dods, Cook and Housewife's Manual (1829), as featured in The Victorian Cookbook by John Midgley Recipe by: Meg Dods Posted to TNT Recipes Digest, Vol 01, Nr 908 by (MS MARY E SPERO) on 2 Ja, n 1998