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Cardoons, Stewed

Prepare the cardoons as above. Then put them into a stewpan and cover with a little good gravy, and stew very gently till tender. When sufficiently cooked, thicken the gravy with a little flour and butter, season with cayenne and salt, and add a glass of sherry. Put the cardoons on a dish, and pour the gravy over them. Sufficient, five or six for a dish.