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Asparagus Pudding

Take half a hundred young asparagus, and cut up the green part into pieces as small as peas. Beat a piece of butter the size of an egg to a cream; add to it a cupful of flour, two tea-spoonfuls of finely-chopped ham, four eggs well beaten, the asparagus, and a little pepper and salt. Mix all well together, and add sufficient milk to make it into a stiff batter. Put it into a well-oiled mould, wrap it in a floured cloth, and place in a saucepan of boiling water. When sufficiently cooked, turn it on a hot dish, and pour good melted butter round it. This is a very nice way of cooking asparagus. Time to boil, two hours. Probable cost, 2s. for a pint mould. Sufficient for half a dozen persons.