Chardoons fried and buttered.
YOU must cut them about ten inches, and string them; then tie them in bundles like asparagus, or cut them in small dice; boil them like peas, toss them up with pepper, salt, and melted butter.
Chardoons à la framage.
AFTER they are stringed, cut them an inch long, stew them in a little red wine till they are tender; season with pepper and salt, and thicken it with a piece of butter rolled in flour; then pour them into your dish, squeeze the juice of orange over it, then scrape Cheshire cheese all over them, then brown it with a cheese-iron, and serve it up quick and hot.
To make a Scotch rabbit.
TOAST a piece of bread very nicely on both sides, butter it, cut a slice of cheese about as big as the bread, toast it on both sides, and lay it on the bread.
To make a Welch rabbit.
TOAST the bread on both sides, then toast the cheese on one side, lay it on the roast, and with a hot iron brown the other side. You may rub it over with mustard.
To make an English rabbit.
TOAST a slice of bread brown on both sides, then lay it in a plate before the fire, pour a glass of red wine over it, and let it soak the wine up; then cut some cheese very thin, and lay it thick over the bread, and put it in a tin oven before the fire, and it will be toasted and browned presently. Serve it away hot.
Or do it thus:
TOAST the bread and soak it in the wine, set it before the fire, cut your cheese in very thin slices, rub butter over the bottom of a plate, lay the cheese on, pour in two or three spoonfuls of white wine, cover it with another plate, set it over a chaffing-dish of hot coals for two or three minutes, then stir it till it is done and well mixed. You may stir in a little mustard; when it is enough lay it on the bread, just brown it with a hot shovel. Serve it away hot.
