(4) Cut the leaves of some white heads of Cardoons into
slices about 6in. long, throwing away all the tough hollow
ones, strip them of their prickles, and blanch them in boiling
water, first putting in the thickest leaves, next the leaves from
the heart, and lastly the middle stalks, which should have
been turned to the shape of large olives. Try a piece of
Cardoon in cold water to see whether the slime that is on
the surface will come off easily with rubbing; if so, throw
the whole into cold water, and rub them well till all the slime
is off. Throw the Cardoons into a white sauce that has been
prepared as for vegetables, boil them up once, then leave them
in the sauce. Cut some pieces of ox-marrow all of one size,
put them into warm water to draw out the blood, blanch
them, and stew in salted and slightly acidulated water. Take
the Cardoons out of the sauce, trim them at both ends, put
them into a stewpan with a teacupful each of Spanish sauce
and broth, and a small quantity each of salt and sugar, and
boil them quickly, taking care that they are not overdone,
and well skimming off the fat. Drain the 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. ✪ Cardoons with Ox-Marrow
Page 144 · 2 recipe records 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
(4) Cut the leaves of some white heads of Cardoons into slices about 6in. long, throwing away all the tough hollow ones, strip them of their prickles, and blanch them in boiling water, first putting in the thickest leaves, next the leaves from the heart, and lastly the middle stalks, which should have been turned to the shape of large olives. Try a piece of Cardoon in cold water to see whether the slime that is on the surface will come off easily with rubbing; if so, throw the whole into cold water, and rub them well till all the slime is off. Throw the Cardoons into a white sauce that has been prepared as for vegetables, boil them up once, then leave them in the sauce. Cut some pieces of ox-marrow all of one size, put them into warm water to draw out the blood, blanch them, and stew in salted and slightly acidulated water. Take the Cardoons out of the sauce, trim them at both ends, put them into a stewpan with a teacupful each of Spanish sauce and broth, and a small quantity each of salt and sugar, and boil them quickly, taking care that they are not overdone, and well skimming off the fat. Drain the 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 freshlygathered 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 ¼in. 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.
Cardoons — continued.
Records on this page
Cardoons with Ox-MarrowStewed Cardoons