Stewed Cardoons

Ingredients

• two or three heads of Cardoons
• loz. of butter
• 1 table-spoonful of flour
• about 1 pint of clear broth
• two or three small onions
• a bunch of sweet herbs
• a small quantity of verjuice
• salt to taste

Method

1. 1

   Cut the Cardoons into pieces 2-3 inches long, boil them for half an hour, drain, and rub off the slime.

2. 2

   In a stewpan, melt butter, stir in flour, then add broth, onions, herbs, verjuice, and salt.

3. 3

   Add Cardoons and stew gently until tender.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 142. The excerpt below is the record exactly as published.

loz. of butter into a stewpan, with 1 table-spoonful of flour, and stir over the fire until mixed ; then pour in about 1 pint of clear broth, add two or three small onions, a bunch of sweet herbs, a small quantity of verjuice, and salt to taste. Put in the Cardoons, and stew them gently until tender For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, sec under their special heads. 296 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Cardoons — continued. When cooked, put the Cardoons on a hot dish, strain the sauce through a fine hair sieve over them, and serve. (3) Trim two or three heads of Cardoons

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