Artichokes.
Whose appetites would soon devour
Each cabbage, artichoke, and flower.
CAWTHORNE.
Soak them in cold water, wash them well, then put them into plenty of
boiling water, with a handful of salt, and let them boil gently till
tender, which will take an hour and a half or two hours. The surest way
to know when they are done enough is to draw out a leaf. Trim them and
drain them on a sieve, and send up melted butter with them, which some
put into small cups, so that each guest may have one.
Each cabbage, artichoke, and flower.
CAWTHORNE.
Soak them in cold water, wash them well, then put them into plenty of
boiling water, with a handful of salt, and let them boil gently till
tender, which will take an hour and a half or two hours. The surest way
to know when they are done enough is to draw out a leaf. Trim them and
drain them on a sieve, and send up melted butter with them, which some
put into small cups, so that each guest may have one.
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