Stuffed Cauliflower
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Belgium.
Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Method
- Pick over a fine cauliflower, and plunge it for a moment in boiling water.
- Look over it well again and remove any grit or insects.
- Put it head downwards in a pan when you have already placed a good slice of fat bacon at the bottom and sides.
- In the holes between the pan and the vegetable put a stuffing of minced meat, with breadcrumbs, yolks of eggs, mushrooms, seasoning of the usual kinds, in fact, a good forcemeat.
- Press this well in, and pour over it a thin gravy.
- Let it cook gently, and when the gravy on the top has disappeared put a dish on the top of the saucepan, turn it upside down and slip the cauliflower out.
- Serve very hot.
Plating
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