To Ragoo Artichoke Bottoms


Take twelve Bottoms, soften them in warm Water, as in the foregoing Receipts, take Half a Pint of Water, a Piece of the strong Soop as big as a small Wallnut, half a Spoonful of the Ketchup, five or six of the dried Mushrooms, a Tea Spoonful of the Mushroom-powder, set it on the Fire, shake all together, and let it boil softly two or three Minutes. Let the last Water you put to the Bottoms boil; take them out hot, and lay them in your Dish, pour the Sauce over them, and set them to Table hot.