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Asparagus Sauce

Cut the green ends off a quarter of a hundred of asparagus, and boil them in salt and water until they are tender. Drain well, make a little good melted butter, using stock instead of water, putting with it a lump of sugar and the juice of a lemon. Fry the asparagus points in a little boiling butter, press them through a sieve, then add them to the melted butter, and let all boil up together. If the colour is not very good, a few leaves of young spinach mixed in a mortar with pounded sugar will improve it. Time to boil the asparagus, ten minutes. To fry it, six or seven. Sufficient, a quarter of a hundred of asparagus for half a pint of melted butter. Probable cost, 10d. per half pint.