To Ragoo Colliflowers

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Lay a large Colliflower 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 Colliflowers, 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, then pour it all into a little Dish. Save a few little Bits of the Colliflowers, when stewed in the Butter, to garnish with.