Cardoons

Ingredients

• a thin layer of fat bacon
• a small bunch of thyme
• parsley
• a bay-leaf
• the juice of half a lemon
• one or two cloves
• salt and pepper to taste
• 1 teacupful of broth
• 1 teacupful of Spanish sauce
• a small quantity of melted ox-marrow

Method

1. 1

   Cover the bottom of a stewpan with a thin layer of fat bacon, put in the Cardoons, and cover them with more bacon, a few slices of onions, a small bunch of thyme, parsley, and a bay-leaf tied together, the juice of half a lemon, one or two cloves, and salt and pepper to taste.

2. 2

   Cover the whole with water, and boil the Cardoons until tender.

3. 3

   When cooked, drain them, return them to the saucepan with the bacon, pour in 1 teacupful of broth and 1 teacupful of Spanish sauce, place it over the fire, and boil gently until the sauce is reduced to the required thickness.

4. 4

   Mix a small quantity of melted ox-marrow with the Cardoons, turn them with the sauce into a hot dish, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 146. The excerpt below is the record exactly as published.

a thin layer of fat bacon, put in the Cardoons, and cover them with more bacon, a few slices of onions, a small bunch of thyme, parsley, and a bay-leaf tied together, the juice of half a lemon, one or two cloves, and salt and pepper to taste. Cover the whole with water, and boil the Cardo ons — continued. Cardoons until tender. When cooked, drain them, rfiturn them to the saucepan with the bacon, pour in 1 teacupful of broth and tj teacupful of Spanish sauce, place it over the fire, and boil gently until the sauce is reduced to the required thickness. Mix a small quantity of melted ox-marrow

Cook this with the app: pantry check, scaling, and the assistant.