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Scalloped Asparagus

Wash and scrape the asparagus and cut into pieces a half inch in length, throw into boiling salted water, and boil rapidly twenty minutes. Drain, saving the water in which it was boiled. To each pint of the asparagus pieces allow:

I tablespoonful of butter I gill of the asparagus water 1½ teaspoonful of salt I tablespoonful of flour I gill of thick cream A dash of pepper Put the butter in a frying pan to melt; do not brown; add the flour, rub until smooth, then add the cream and asparagus water, stir continually until it boils, take from the fire and add the salt and pepper. Put a layer of the asparagus in the bottom of a baking dish, then a layer of the sauce, then another layer of the asparagus, and another of sauce, and so continue having the last layer sauce. Sprinkle the top lightly with stale bread crumbs, and stand in a very quick oven for a few moments to brown,