Chardoons a la Framage


After they are stringed, cut them an Inch long, stew them in a little Red Wine till 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, and then scrape Chesbire-Cheese all over them, then brown it with a Cheese-Iron, and serve it up quick and hot.