Heart to Hearth Cookery

To stew Cauliflower

This weekend, I chose to do some Dutch receipts at the hearth and used Peter Rose’s translation of To stew Cauliflower from The Sensible Cook.  This gave me an opportunity to use a bronze kettle that was identical to one in the exhibit –The Dutch Table.  The receipt was simple and basic but the results were surprisingly rich.  Several, who tasted the receipt, described it as similar to a meat dish.

Mutton broth with pepper, nutmeg, and salt

Cauliflower in the Dutch kettle

 The Dutch kettle has mutton-broth, whole pepper, nutmeg and salt “without forgetting the excellent Butter of Holland”.  When served as in the picture above, a hard-boiled egg yolk was  rubbed fine and placed over the cauliflower as Peter Rose recommends. 

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