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The Art of Cookery , 
Chardoons fried and buttered , 
YOU muft cut them about ten inches, and firing them ; 
then tie them in bundles like afparagus, or cut them in fmall 
dice ; boil them like peas, tofs them up with pepper, fait, and 
melted butter. 
Chardoons a laframage. 
AFTER they are ftringed, cut them an inch long, flew them 
in a little red wine till they are tender ; feafon with pepper and 
fait, and thicken it with a piece of butter rolled in flour; then 
pour them into your difh, fqueeze the juice of orange over it, 
then fcrape Chefhire cheefe all over them, then brown it with 
a cheefe-iron, and ferve it up quick and hot. 
To make a Scotch rabbit . 
TOAST a piece of bread very nicely on both fides, butter it, 
cut a flice of cheefe about as big as the bread, toaft it on both 
fides, and lay it on the bread. 
To make a Welch rabbit . 
TOAST the bread on both fides, then toaft the cheefe on 
one fide, lay it on the toaft, and with a hot iron brown the 
other fide. You may fub it over with muftard. 
To make an Englifh rabbit* 
TOAST a flice of bread brown on both fides, then lay it in 
a plate before the fire, pour a glafs of red wine over it, and 
let it foak the wine up ; then cut fome cheefe very thin, and lay 
it very thick over the bread, and put it in a tin oven before the 
fire, and it will be toafted and browned prefently. Serve it away 
hot. 
Or do it thus . 
TOAST the bread and foak it in the wine, fet it before the 
fire, cut your cheefe in very thin fiices, rub butter over the bot^> 
tom of a plate, lay the cheefe on, pour in two or three fpoon- 
fuls of white wine, cover ir with another plate, fet it over a 
chaffing difh of hot coals for two or three minutes, then ftirit 
till it is done and well mixed. You may ftir in a little mu- 
ftard ; when it is enough lay it on the bread, juft brown it 
with a hot fhove!. Serve it #way hot. 
Sorrel 
