Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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ARTICHOKES (a l'Italienne)

Well wash, trim, and quarter the artichokes, and boil them in salt and water until tender. Remove the chokes, drain thoroughly, and arrange them on a dish with the leaves outwards, and intersperse them with watercress. Pour good white sauce flavoured with stewed mushrooms, over them. Time to boil the artichokes, half an hour. Probable cost, 2d. to 4d. each. Allow one artichoke for each person.

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