Stew the blanc for half-an-hour. then
throw in the Cardoons, boil them up once, and leave in
the blanc. When ready to use the Cardoons, trim them at
both ends, put them in a stewpan with 1 teacupful each of
Spanish sauce and broth, and a small quantity each of sugar
and salt, and boil over a sharp fire so as not to cook
them too much, keeping the fat well skimmed off. When
cooked, arrange the Cardoons on a hot dish, strain the sauce
through a fine hair sieve over them, and serve without
delay.
(2) Cut the required number of Cardoons with white heads
into pieces from 2in. to 3in. long, throwing away all the
hollow and green ones ; put them into a saucepan of water,
and boil them for half-an-hour. Drain the Cardoons, and rub
off all the slime that will be found adhering to them. Put
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✪ Stewed Cardoons, cut the solid
parts into pieces about 5in. or 6in. long, peel the edges,
and put them into scalding water until the skin will come off
easily. Plunge them into cold water, remove the peel, and put
them again into cold water. Put 111b. of fat from ox-kidney
cut up small into a saucepan with a few slices of carrot, an
onion stuck with cloves, two lemons cut in slices but without
the peel or seeds, and add a clove of garlic, one or two bay-
leaves, and a bunch each of parsley and spring onions. Set the
saucepan on the fire, taking care not to let the ingredients
brown at all, and when the fat is about three-quarters done
dredge in a table-spoonful of flour, pour in sufficient water to
moisten, sprinkle in salt to taste, and boil well for a few
minutes, skimming frequently. Let the liquor settle, and pour
off the clear into another saucepan ; place the Cardoons in this,
add two slices of lemon without rind or seeds, set the pan on
the fire, and boil for a few minutes ; then cover the Cardoons
with a round of greased paper, and simmer gently on the side
of the fire for from three to four hours. Take out the Cardoons,
put them into another saucepan with a little rich stock, and
simmer gently until they nearly fall into a jelly. Turn them
on to a dish, pour over Spanish sauce reduced with a little
glaze and butter, and serve with a garnish of pieces of toast
spread over with ox-marrow. The tops of the Cardoons may be
skinned and cut up, blanched, and cooked with the other parts,
and used as a garnish.
Page 142 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Stew the blanc for half-an-hour. then throw in the Cardoons, boil them up once, and leave in the blanc. When ready to use the Cardoons, trim them at both ends, put them in a stewpan with 1 teacupful each of Spanish sauce and broth, and a small quantity each of sugar and salt, and boil over a sharp fire so as not to cook them too much, keeping the fat well skimmed off. When cooked, arrange the Cardoons on a hot dish, strain the sauce through a fine hair sieve over them, and serve without delay.
(2) Cut the required number of Cardoons with white heads into pieces from 2in. to 3in. long, throwing away all the hollow and green ones ; put them into a saucepan of water, and boil them for half-an-hour. Drain the Cardoons, and rub off all the slime that will be found adhering to them. Put 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.
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, cut the solid parts into pieces about 5in. or 6in. long, peel the edges, and put them into scalding water until the skin will come off easily. Plunge them into cold water, remove the peel, and put them again into cold water. Put 111b. of fat from ox-kidney cut up small into a saucepan with a few slices of carrot, an onion stuck with cloves, two lemons cut in slices but without the peel or seeds, and add a clove of garlic, one or two bayleaves, and a bunch each of parsley and spring onions. Set the saucepan on the fire, taking care not to let the ingredients brown at all, and when the fat is about three-quarters done dredge in a table-spoonful of flour, pour in sufficient water to moisten, sprinkle in salt to taste, and boil well for a few minutes, skimming frequently. Let the liquor settle, and pour off the clear into another saucepan ; place the Cardoons in this, add two slices of lemon without rind or seeds, set the pan on the fire, and boil for a few minutes ; then cover the Cardoons with a round of greased paper, and simmer gently on the side of the fire for from three to four hours. Take out the Cardoons, put them into another saucepan with a little rich stock, and simmer gently until they nearly fall into a jelly. Turn them on to a dish, pour over Spanish sauce reduced with a little glaze and butter, and serve with a garnish of pieces of toast spread over with ox-marrow. The tops of the Cardoons may be skinned and cut up, blanched, and cooked with the other parts, and used as a garnish.
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Stewed Cardoons