3 lbs. veal—cut into small pieces.
½ lb. salt pork.
3 bunches asparagus.
1 gallon water.
Cut the entire stalk of the asparagus into pieces an inch long, and
when the meat has boiled one hour, add half of the vegetable to the
liquor in the pot. Boil two hours longer and strain, pressing the
asparagus pulp very hard to extract all the green coloring. Add the
other half of the asparagus—(the heads only, which should be kept in
cold water until you are ready for them), and boil twenty minutes more.
Then proceed as with the asparagus white soup, omitting the milk,
thickening, and salt. The pork will supply the latter seasoning.