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Asparagus, Fricasseed

Wash a quarter of a hundred heads of asparagus, cut off the tender portion, and lay them into cold water until they are required. Drain them, and chop them along with a young lettuce, half a head of endive, and a small onion. Put a piece of butter the size of an egg into a saucepan, melt it, then mix with it smoothly a dessert-spoonful of flour and half a pint of stock. Add the chopped vegetables, with pepper and salt, and let all stew gently until the sauce is thick and good. Serve hot. Time to stew, half an hour. Probable cost for this quantity, 1s.