To stew CARDOONS

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

the inside of your cardoons ↝ Cardoon, raw [Vegetables and Vegetable Products]
a little veal gravy ↝ Gravy, poultry [Dips, gravies, other sauces]
a tea-spoonful of lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
a large one of mushroom catchup ↝ Mushrooms, raw [Other vegetables and combinations]
pepper and salt to your taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to your taste ↝ Salt, table, iodized [Spices and Herbs]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Wash the cardoon insides well.
Boil them in salt and water.
Put them into a tossing-pan with veal gravy, lemon pickle, mushroom catchup, pepper, and salt.
Thicken with flour and butter.
Boil it a little.
Serve it up in a soup plate.

Original Text

To stew CARDOONS.
TAKE the inside of your cardoons, wash
them well, boil them in salt and water, put
them into a tossing-pan, with a little veal gravy,
a tea-spoonful of lemon pickle, a large one of
mushroom catchup, pepper and salt to your taste,
thicken it with flour and butter, boil it
a little, and serve it up in a soup plate.

Notes

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