The best thing to do is just not cook. But just fine, and that for hours. I still had deer pool in the freezer. Some shallots have been cleaned like this. And then most of a bunch of celery. I cut the leaf in the middle, but kept it aside and put it through ten minutes before serving. Slice the celery very thin.
Something else? Yes, salt and pepper and syrup. I made a special kind of syrup, Sukersurep, spice syrup for the Zuiderzee Museum. It contains anise, fennel, cinnamon, nutmeg, mace and black pepper. It tastes like sailing ships, old towns, the quay, oak barrels, warehouses, in short: the Netherlands. No better ingredient, around King’s Day.
First the bacon cubes. Then the rest, all turned on, in butter. Then the Crockpot in and on the lowest setting. With some Zotte double in it, really old-fashioned slightly sour brown beer, and a little splash of apple cider vinegar, a few drops of Tabasco. And then you are going to do the garden, soap and oil the table, you are going to put the beers cold and sit on the waterfront. It is done five hours later. Pasta there.
Required for 4 people:
• 500 gr deer pool
• 50 gr smoked
• ¾ bunch of celery, cut into small pieces
• 2 shallots, chopped
• 1 tbsp syrup preferably with spices, otherwise
• a touch of anise, fennel, cinnamon, nutmeg and mace
• 1 bottle of Zotte, double