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Updated: May 25, 2025
To fry small Suckers of Artichokes, or small Artichokes. Gather the young Heads of Artichokes, and boil them with Salt and Water till they are tender; these Artichokes should be no bigger than middling Apples; split these in four or six Parts each, flower them well, and fry them crisp in Hogs-lard, and eat them with Butter, Pepper, and a little Verjuice or Orange-Juice.
Then tie the Ends, that were cut off close, with Packthread, and stew them in Water and Salt till they are tender; then drain them and flour them, and fry them brown in Hogs-Lard very hot, and let them drain; then take off the Threads that hold them together, and lay them in your Dish, and pour the following Sauce over them: viz.
You have now all your Furniture for your Bisque of Fish; but to fry them still crisper, and better, use Sallad-Oil instead of Hogs-Lard; or if you have neither of these, you may use good dripping of Beef, or Mutton, but there must be enough of it, and it should be as hot as possible, in the Pan, when you throw your Fish in.
Take a fleshy piece of Beef, without Fat, and beat it well with a Rolling pin, then lard it with pretty large pieces of Bacon-Fat, and if you please put over the Fire a little to fry till the outside is brown, and then put it to stew in a deep Stew-pan, or glaz'd Earthen-Vessel, with Salt, Pepper, Bay-Leaves or Jamaica Pepper, some Lemmon-Peel, half a dozen large Mushrooms, two Gloves of Garlick, or four or five Cloves of Shallot, half a Pint of Wine, and a Pint of Water; cover it close, and let it stew gently till it is tender: when it is enough, fry some Flower in Hogs-Lard, and add to it, with some Lemmon-Juice, or a little Verjuice.
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