Whose appetites would soon devour
Each cabbage, _artichoke_, and flower.
Soak them in cold water, wash them well, then put them into plenty of
boiling water, with a handful of salt, and let them boil gently till
tender, which will take an hour and a half or two hours. The surest way
to know when they are done enough is to draw out a leaf. Trim them and
drain them on a sieve, and send up melted butter with them, which some
put into small cups, so that each guest may have one.