Stuffed Artichokes.
Boil artichokes till soft. When cold, scrape leaves and cut out the hearts. Chop and mix in 1 tablespoonful Worcestershire sauce, 1 egg, 1/4 cup butter, pinch of salt, red and black pepper. Roll into balls and put into heart of the artichoke. Put a piece of butter on top of each and bake fifteen minutes with a hot fire. This receipt is for twelve artichokes. If you wish, bread crumbs can be added to the mixture.