Cassell's dictionary of cookery

* ' Select a few heads, or cardons, all very -white. Cut each leaf into strips six ruches long, with the exception, however, of those that are hollow, which are tough and thready Beard them of their prickles, and blanch them by putting the thickest leaves into boiling water. After boiling them a few minutes, put in the leaves of the heart; turn the middle stalks into the shape of large olives, and blanch them likewise. Then try a piece in cold water, to see whether the slime which is on the surface will come off by rubbing. If so, take them off the fire immediately, and throw them into cold water, as they are done enough ; or you may cool the boiling water by pouring in cold water till you are able to bear your hand in it to rub oft' all the slime. This being done, wash them clean, and throw the cardons into a blanc, boil them once, and leave them in the blanc. Mind not to let them be too much done. You must ascertain when, they are done by thrusting in the point of your knife, and if it enters easily they are done enough. Whenever you wish to use them, drain a sufficient quantity. Pare both extremities, and mask them in a stewpan with fonr spoonfuls of Spanish sauce, four spoonfuls of consomme, a little salt, and a little sugar. Let them boil over a sharp fire that they may not be done too much ; and be sure to skim off all the fat. Dish them nicely. Strain the sauce through a tamis before you mask them. Send them up to table quite hot, with a cover over them to prevent their getting dry. The cardons mix very well with eggs, and when you have any retirmed from table they will warm up again very well, if you are particular in taking them off to put them immediately into the larder : in case they are too much done, use them to make les cenfs brouUUs (poached eggs), which you should make only when you have cardons left from the parlour. This is a capital entremet, and may be selected as one of the finest efforts of cookery." Thornbaek. — This fish is a species of skate. It grows to the length of two feet, and its flesh is considered excellent food. It is in the highest perfection during the autumn and winter months. It is very common on the English and Irish coasts. The parts which may be called the wings of the thornbaek should be cut in strips and laid in salt and water for a day or two to take away the raw coarse taste which belongs to them when freshly dressed. Thornbaek, Boiled.— Take a thornbaek of tolerable size, clean it with scrupulous care, and skin it. Lay the part usually eaten in the fish-kettle, cover it with cold water, and add two ounces of salt and a table-spoonful of vinegar to two quarts of water. Bring the liquor to the boil, skim it well, and let it boil gently until the flesh will part easily from the bone, which is a sign that it is sufficiently dressed. Lift the fish out carefully and drain it. Serve on a dish covered with a hot napkin, and garnish with green parsley and sliced lemon. Send melted butter or anchovy sauce to table in a tureen. If liked, the fins of the fish may be fried separately. Time to boil, from fifteen to twenty-five minutes, according to size. THORNBACK.