III With Cheese


  • Cardoons
  • brown stock
  • pepper
  • salt
  • juice of an orange
  • butter ½ oz.
  • flour ½ oz.
  • Cheshire Cheese 1 or 2 oz.


  1. Prepare the cardoons as usual.
  2. After they are stringed cut them into bits an inch long.
  3. Stew them in brown stock or gravy till tender.
  4. Season with pepper and salt.
  5. Squeeze in the juice of an orange.
  6. Thicken the liquid in the usual way with ½ oz. butter and ½ oz. flour to each ½ pint of liquid.
  7. Put the cardoons and sauce together in a dish.
  8. And cover all over with grated Cheshire cheese.
  9. Then brown it all over with a hot cheese iron. (To-day we should put it in the oven for 10 minutes, or under the gas grill for 2 or 3 minutes.)
  10. Serve up piping hot.

Time: sufficient to cook the cardoons till they are tender, and to thicken the gravy, and 10—15 minutes to brown the dish.