Hop Shoots were very popular in the Netherlands in the 18th Century. Here two recipes from De Nieuwe, Welervarene Utrechtse Keuken-meid (1771), which translates to: the New, Well Experienced Kitchen maid from Utrecht. A very free translation:
Hop Shoots, how to preserve them.
Clean the Hops, wash them, bring water to the boiling point, add the hops and let them cook only a little while. Put them in a strainer and let them cool. When cold, put them in a jar, with leaves of mace, whole pepper and a little salt. Close with a layer of melted fat, and then a piece of cotton dipped in brandy wine.
Hop Shoots, how one my stew them tastily.
Take the young hop shoots and clean them properly and wash them, cook them in water with a little salt and when ready strain them. Put butter, good broth, nutmeg, bread-crumbs and lemonjuice in a frying pan and let them stew nicely. Taste very well.
One can also eat them cold as a Salad, with oil and vinegar, after the cooking.

Enjoy!
lizet kruyff | Homepage | 05.14.08 - 5:12 am | #

Thank you, Lizet, for these recipes--it's amazing how little has changed in good eating in several hundred years.
Carolyn | Homepage | 05.14.08 - 9:57 am | #