Asparagus Recipe

Scrape the asparagus, and cut off the prime part at the ends; wipe them,

and lay them carefully in a jar or jelly-pot, pour vinegar over them,

and let them lie in this about fourteen days. Then boil fresh vinegar,

and pour it on them hot; repeat this until they are of a good colour;

add a little mace and nutmeg, and tie them down close. This does very

well for a made dish when asparagus is not to be had.

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