Cooked Lettuce Recipe

Clean a bunch of asparagus and cook it in salt water for fifteen minutes.
To do this successfully, tie the bunch round with some tape and place it
upright in a pan of boiling water. Let the heads be above the water so
that they will get cooked by the steam and will not be broken. Simmer in
this way to prevent them moving much. Meanwhile, hard-boil three eggs and
chop some parsley. Lay the asparagus on a dish and sprinkle parsley over
it, place round the sides the eggs cut in halves long-ways, and serve as
well a sauce-boat of melted butter.
[_Mrs. Emelie Jones_.]

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