. Cassell's dictionary of cookery : containing about nine thousand recipes . in several waters to expel the insects. Cut the stalks even, andtrim away the lower leaves and the ends fromthe upper one. Boil them in plenty of saltedwater with the tops downwards, and let themremain until the leaves can be easily drawnout. Before dishing them, remove the as many cups as there are artichokes withgood melted butter, and place them roimd thedish. Time, if young, from half to three-quarters of an hour; if fully grown, an hoiu-and a half. Allow three for foiu- cost, from 2d.
. Cassell's dictionary of cookery : containing about nine thousand recipes . in several waters to expel the insects. Cut the stalks even, andtrim away the lower leaves and the ends fromthe upper one. Boil them in plenty of saltedwater with the tops downwards, and let themremain until the leaves can be easily drawnout. Before dishing them, remove the as many cups as there are artichokes withgood melted butter, and place them roimd thedish. Time, if young, from half to three-quarters of an hour; if fully grown, an hoiu-and a half. Allow three for foiu- cost, from 2d. to 4d. each. Artichokes, Dried.—Wash the arti-chokes in two or three waters. Put them for aquarter of an hour in plenty of fast-boihngwater. Drain, and place them in a mode-rate oven for an hour. Allow them to this several times, until they are quitedi-y. They should be kept in a dry place, wellcovered. Time to prepaie, three or four cost, 2d. to 4d. each. Artichokes, Pried.—Wash, trini, andboil the artichokes as directed in the recipe for. ARTICHOKE IN A The Leaves, b Tlie Clioke. c The Bottom. boiling. Remove the chokes and the outerleaves, leaving only the most tender. Cutthem into about a dozen pieces, then dip themin batter, fry in hot oil or di-ipping imtil theyare lightly bro\\Tied, drain, and serve with friedparsley. Time to fry, five or six cost, 2d. to 4d. each. Allow threefor four persons. Artichokes, Fried (another way).—Paresome artichokes, and boil tliem in salt and waterfor about a quarter of an hour. Drain, andcut them into slices about a quarter of an inch inthickness, dip them into the white of egg wellbeaten, and afterwards stiew finely-grated them. Fry in boiling oil or lard till theyare nicely browned, and serve piled high on adish. Time to fry, eight minutes. Artichokes, Jerusalem, Boiled.— Peel the artichokes, and throw each root intocold water and vinegar immediately, to preservethe
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1892
