While the toast is toasting for the receipt (recipe), Asparagus and Eggs, boil some Grass tender, cut it small.  The asparagus (grass) you cannot see as it is boiling in a pudding bag which makes it so easy to remove from the kettle.

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The first step in the preparation of the receipt (recipe), Asparagus and Eggs, is to Take a toast half an inch thick, toast it brown as big as you would have it for your Dish or Buttering plate.  I utilized my bannock toaster to toast a round slice from a penny loaf of bread baked in a bake oven.

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The asparagus (Grass) as Hannah Glasse refers to it in the body of her receipt (recipe) for Asparagus and Eggs.

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After the mixture of a beet-root beat fine, yolks of eggs, flour, cream, sugar to taste, half a nutmeg and a glass of Brandy has been fried, the receipt (recipe), To make Pink Pancakes, is garnished with preserved Apricots.

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After the Beet-root, is beat fine for the receipt (recipe), To make Pink Pancakes, then add the Yolks of four Eggs, two spoonsful of Flour and three spoonsful of good Cream, sweeten it to your taste, and grate in half a Nutmeg, and put in a glass of Brandy, beat them all together a half hour, fry them in butter.

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The receipt (recipe), To make Pink Pancakes, stated beat it fine (referring to the large Beet-root)  in a marble mortar.  I looked at my lovely white marble mortar and pestle used in my confectionery work  and the beet.  The decision was made use a masher in a redware bowl without creating a hard to clean pink mortar.

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The first step in the preparation of the receipt (recipe), To make Pink Pancakes (1786), is to Boil a large Beet-root tender.

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Take a good Cabbage; cut off the Stalk, with a little of the Body, and let it be well scalded.  Take it out of the Water and prepare your Cabbage to be stuff’d with this Farce made of Flesh of Fowl, a piece of Veal, some parboil’d Bacon, Parsly and a clove of Garlick; the whole mixture being season’d with fine Herbs and Spice, with some Bread-crum, two whole Eggs, and two or three Yolks, all well minc’d.  Your Cabbage being stuff’d with this Farce, let it be clos’d, neatly tied up and put into a Pot or Stew-pan.   The Court and Country Cook, 1702

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After the cabbage has been stuffed with a farce prepared from fowl, veal, bacon, parsley, garlic, bread crumbs, eggs, herbs and spices for the receipt (recipe), The Manner of Dressing a farc’d Cabbage for a Side-Dish, let it be clos’d, neatly tied up and put int a Pot or Stew-pan.  The stuffed cabbage is pictured tied in a pudding bag.

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After a good Cabbage is well scalded for the receipt (recipe), The Manner of Dressing a farc’d Cabbage for a Side-Dish, prepare the Cabbage to be stuff’d with this Farce made of Flesh of Fowl, a piece of Veal, some parboil’d Bacon, Parsly and a clove of Garlick; the whole mixture being season’d with fine Herbs and Spice, with some Bread-crum, two whole Eggs, and two or three Yolks, all well minc’d.

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