Posted by: hearttohearthcookery | May 10, 2011

Shad and Sparagus-The Twentieth Way

Shad and Sparagus-The Twentieth Way

I do not know for certain the answer to the question as to why Robert May wrote the title of this 17th century receipt (recipe) The Twentieth Way as the The Nineteenth Way and The one and Twentieth Way do not include the asparagus but the common denominator appears to be the Spring bounty of eggs.

For the Twentieth Way, I took young and tender sparagus (mine was white), broke then in small pieces, and half-fried them brown.  What you see on the griddle, is the receipt after the eggs were put into them beaten with salt and an omlet made.  And another sure sign of Spring is the roe shad on the plank being readied for a family dinner.
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