Chardoons Fry’d and Buttered

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

You must cut them about ten Inches, and firing them, and tye them up in Bundles like Asparagus, or cut them in small Dice, and boil them like Peas, and toss them up with Pepper, Salt, and melted Butter.