Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

broth, drain it well, put the bacon and sausages away in a warm place; then put the sour-krout in a stewpan with about one pint of white wine to a quart of sour-krout, set it on the fire and boil gently till the wine is nearly all absorbed or boiled away. Serve as above with the bacon and sausages on it. It is almost always prepared with wine in many parts of Germany. _Cardoons._--The white part only is good to eat. Clean well and scrape the sides; cut in pieces two inches and a half in length, and throw them in boiling water with a little salt; boil them till their sliminess comes off easily; then take from the fire, pour cold water in, and by means of a towel remove the sliminess; soak in cold water and drain them. Lay a few slices of bacon in a stewpan, place the cardoons on them, and again lay slices of bacon on; season with two onions, two sprigs of parsley, one of thyme, a bay-leaf, and a clove, salt, pepper, and the juice of half a lemon; cover with water and set on a good fire; boil till cooked; take from the fire and drain the cardoons only, throwing away the seasonings. Put the cardoons back in the stewpan, in which you have left the bacon; add two or three tablespoonfuls of broth, and two of Espagnole sauce; set on a slow fire, and simmer till the sauce is reduced to a proper thickness. Have at the same time in a pan on the fire a piece of ox-marrow, and when melted mix it with the sauce at the moment you take the cardoons from the fire, and serve hot either with or without the bacon. _Carrots--how to clean and prepare them._--Trim off all the small roots, wash them well, scrape them gently, taking care to scrape the skin only; then wash well, drain, and cut them either in slices a quarter of an inch thick, in fillets or strips, or with a vegetable spoon, according to fancy. _To boil._--When prepared,