Home › The Principles of Cookery › Artichokes, Jerusalem, Fricasseed

Artichokes, Jerusalem, Fricasseed

Boil some artichokes according to the preceding recipe. Take them out of the water and drain them. Put a breakfast-cupful of milk into a saucepan, flavour it with salt, pepper, and powdered cinnamon, and thicken it with a small piece of butter rolled in flour. Turn the artichokes into this, and let all stew together gently for a few minutes. Time to stew, five or six minutes. Probable cost, 2d. or 3d. per pound. Allow two pounds for a tureen.