Jerusalem Artichokes another way

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

Jerusalem Artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
boiling-hot lard ↝ Lard [Fats and Oils]
strong cullis
vinegar ↝ Vinegar [Mustard and other condiments]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
fried bread ↝ Bread, vegetable [Yeast breads]

Instructions (6)

Pare and cut the Jerusalem artichokes into shapes as for haricot.
Fry them in boiling-hot lard until of a light brown colour.
Drain them dry.
Put them into a stewpan.
Add a little strong cullis with a small quantity of vinegar and mustard mixed in it.
Serve them up with fried bread around.

Original Text

Jerusalem Artichokes another way.

Pare and cut them into shapes as for haricot, and fry them in boiling-hot lard till of a light brown colour; then drain them dry, put them into a stewpan, and add a little strong cullis with a small quantity of vinegar and mustard mixed in it. Serve them up with fried bread round.

Notes

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