Ragoo Cauliflowers

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a large cauliflower ↝ Cauliflower, raw [Vegetables and Vegetable Products]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of water ↝ Water, tap [Tap water]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
half a pint of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a few little bits of cauliflower ↝ Cauliflower, raw [Vegetables and Vegetable Products]

Instructions (8)

Lay a large cauliflower in water, then pick it to pieces, as if for pickling.
Take a quarter of a pound of butter, with a spoonful of water, and melt it in a stew-pan.
Throw in your cauliflowers, and shake them about often till they are quite tender.
Shake in a little flour, and toss the pan about.
Season them with a little pepper and salt.
Pour in half a pint of good gravy, let them stew till the sauce is thick.
Pour it all into a little dish.
Save a few little bits of cauliflower, when stewed in the butter to garnish with.

Original Text

To Ragoo Cauliflowers.
LAY a large cauliflower in water, then pick it to pieces, as if
for pickling: take a quarter of a pound of butter, with a spoonful
of water, and melt it in a stew-pan, then throw in your cauli-
flowers, and shake them about often till they are quite tender;
then shake in a little flour, and toss the pan about. Season them
with a little pepper and salt, pour in half a pint of good gravy,
let them stew till the sauce is thick, and pour it all into a little dish.
Save a few little bits of cauliflower, when stewed in the butter to
garnish with.

Notes

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