Cardoons with Ox-Marrow

Ingredients

• four or five freshly-gathered Cardoons
• a teacupful of Spanish sauce
• a teacupful of broth
• salt to taste
• a small quantity of sugar
• a lump of butter
• pieces of marrow
• some slices of bread

Method

1. 1

   Cut Cardoons into equal lengths, blanch in boiling water, then cool in cold water.

2. 2

   Drain and clean.

3. 3

   In a saucepan, layer bacon, ham, carrots, cloves, and herbs.

4. 4

   Place Cardoons on top, cover with lemon and bacon, add salt, and moisten with water.

5. 5

   Boil and mix in butter kneaded with flour.

6. 6

   Cook until Cardoons are done.

7. 7

   Prepare gravy with ox-marrow and simmer with Cardoons for 10 minutes.

8. 8

   Toast bread, cover with blanched marrow, and serve with Cardoons.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 144. The excerpt below is the record exactly as published.

pieces of marrow in a clean cloth, and put them in with the Cardoons. Arrange the Cardoons and pieces of marrow on a hot dish, strain the sauce through a fine hair sieve over them, and serve. (5) Chop the white parts of the required quantity of freshly- gathered young Cardoons into pieces of equal lengths, put them into a basin of boiling water, blanch, and plunge them into cold water until they are cool. Take them out, drain them, wipe dry, and scrape and clean them well. Put a few slices of bacon and ham at the bottom of a saucepan, with two or three sliced carrots, two heads of cloves, and a bunch of sweet herbs ; place the Cardoons on the top, cover them over with thin slices of lemon and bacon, add salt to taste, and pour in sufficient water to moisten. Put the saucepan on the fire, and as soon as the liquor boils mix in a lump of butter kneaded with flour, and cook until the Cardoons are done. Put a little Fig. 334. Cardoons with Ox-Marrow. gravy and ox-marrow into a saucepan, stir them well in the bain-marie, add a little thickening, put the saucepan on the side of the fire, place the Cardoons from the ham and bacon mixture in it, and simmer gently for about ten minutes. Have ready some slices of bread about jin. thick, cut off the crust, toast and cover them over with blanched marrow, spread a little beef-glaze over, and warm it with a salamander ; put the stewed Cardoons in the centre of a dish, place the pieces of toast round, and serve. For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 297 Cardoons — continued. (6) Procure four or five freshly-gathered Cardoons

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