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.