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Large Saucepan: After removing all the fat, cut the meat into small
pieces. Put these into a stone jar or double saucepan,
adding the water and salt; stand in a saucepan of
water.
Scrub mussels well, discarding any that are open
and will not close when sharply tapped. Put into a
large saucepan together with 1 pint water, onion,
celery, seasoning, parsley and vinegar and wine.
Heat slowly until mussels open.
Wash and peel the artichokes and, if large, cut into
small pieces. Remember to keep the artichokes in
cold water, with a tablespoon of lemon juice to
preserve a good colour, until ready to cook them.
Put into a saucepan with the water or stock, vinegar
and seasoning. |
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