Artichoke Sauce

Ingredients

• a piece of butter the size of an egg
• an onion sliced
• half a head of celery
• a table-spoonful of chopped ham
• a pinch of powdered cinnamon
• one salt-spoonful of salt
• a little cayenne
• a pound of Jerusalem artichokes
• a pint of milk

Method

1. 1

   Melt butter, add onion, celery, ham, cinnamon, salt, and cayenne.

2. 2

   Stir for a quarter of an hour.

3. 3

   Add boiled and beaten Jerusalem artichokes and milk.

4. 4

   Boil until thicker than cream, strain, boil again, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 176. The excerpt below is the record exactly as published.

Artichoke Sauce. — Put a piece of butter the size of an egg into a saucepan ; let it melt ; put into it an onion sliced, half a head of celery, a table-spoonful of chopped ham, a pinch of pow- dered cinnamon, one salt-spoonful of salt, and a httle cayenne. Stir the ingredients constantly over a fire gently for a quarter of an hour, adding more butter, if necessary. Then add to them a pound of Jerusalem artichokes, boiled and beaten to a pulp, and a pint of milk

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