43. _To dress Artichoke Suckers._
Take your Suckers of Artichokes, and pare them as you would an Apple,
and cast them into water to keep their Colour; and to take away the
bitterness of them, put also to them the meat which is in the stalks of
great Artichokes, then boil Water and Salt together, and when it is
boiling apace, put in your Suckers and Stalks tied up in a thin Cloth
with a blade or two of Mace, and when they are enough, melt some Butter
and Vinegar together very thick and hot, and a little Pepper with it,
then lay them in a Dish, and pour the Sauce over them, strew on a little
Salt, and about the Dishes, and so serve it in.
44. _To boil Cucumbers._
Take your largest Cucumbers, and wash them and put them into boiling
water made quick with Salt, then when they are boiled enough, take them
and peel them and break them into a Cullender, and when the Water is
well drained from them, put them into a hot Dish, and pour over them
some Butter and Vinegar a little Pepper and Salt, strew Salt on your
Dish brims, lay some of the Rind of them about the Dish cut in several
Fancies, and so serve them to the Table.
45. _To make several Sallads, and all very good._
Take either the stalks of Mallows, or Turnip stalks when they run to
seed, or stalks of the herb Mercury with the seedy head, either of these
while they are tender put into boiling Water and Salt, and boiled
tender, and then Butter and Vinegar over them.
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