Jerusalem Artichokes Stewed

Pare and cut them into halves, boil them in a little consume till nearly done and the liquor almost reduced; then add a bit of fresh butter, salt, flour, and cream, a small quantity of each Set them over a fire for five minutes, and serve them up with fried bread round.

Jerusalem Artichokes Another Way

Pare and cut them into shapes as for haricot, and fry them in boiling-hot lard till of light brown colour; then drain them dry, put them into a stewpan, and add a little strong cullis with a small quantity of vinegar and mustard mixed in it. Serve them up with fried bread round.

Stewed Artichoke Bottoms

Boil six artichokes till half done; then take the leaves and choke away., trim the bottoms neat with a knife, or cut them with a shape; after which put them into a stewpan, add half a pint of stock, a little salt and lemon juice, and boil them gently till done. When they are to be served up wipe them dry, put them into the center of a dish with fried bread round the rim, and a strong bright cullis over them, or benshamelie.