OF SUNDRY HERBS 35 



with good marrow from bones, seasoned with Salt, Nutmeg, 

 Ginger, Cinnamon and Sugar, Orange-flower water or Rose- 

 water, some grated citron; work up with Naples bisket 

 grated, and the Yolks of Eggs, and put it in sweet paste, 

 and either bake it or fry it. 



Another way is with the yolks of hard eggs minced, and 

 add to them half as much almonds, finely beaten as eggs, 

 season with the same as before, and work it up with bisket, 

 thick butter, and the yolks of eggs, and put in some plumpt 

 currants, and either bake them or fry them in butter. Ibid. 



To FRY YOUNG ARTICHOKES. Take young artichokes or 

 suckers, and pare off all the outside as you pare Apples, 

 and boyl them tender, then take them up and slit them 

 thorow the midst, but do not take out the coare, but lay the 

 split side downeward on a dry cloth to draine out the water. 

 Then mix a little Flower, two or three yolks of eggs, beaten 

 Ginger, Nutmeg, Vinegar and Salt, to the thickness of a 

 batter and roule them well in it. Then get a frying-pan 

 with Butter pretty hot, and fry them in it till they be brown ; 

 for the Sauce make a Lear with yolks of eggs, white wine, 

 cinnamon, ginger, sugar, with a great piece of butter, keeping 

 it with stirring on the fire till it be thick. Then dish them 

 on white Bread-Tostes with the Caudle on them, and serve 

 them up. Ibid. 



ARTICHOKE PIE. The Bottoms of artichokes with 

 Marrow and dates with a handful of herbs and baked in 

 a pie. John Evelyn, Acetaria, 1699. 



ARTICHOKES BROILED. Broil them and as the scaley 

 leaves open, baste them with sweet and fresh oyl, but with 

 care extraordinary, for if a drop fall upon the coals all is 

 marr'd : that hazard escaped, eat them with the juice of 

 Orange and Sugar. Ibid. 



POTTED ARTICHOKES. The way of preserving them fresh 

 all winter is by separating the Bottoms from the Leaves 



