The Pytchley book of refined cookery and bills of fare

Wash, and put in a basin of salt and water as many cauliflowers as are required, and soak for a few minutes so as to remove any grubs or caterpillars ; trim the stalks and put into a large pot of boiling water as directed in No. 3 of this chapter and boil until tender (about fifteen or eighteen minutes) ; the heads should be put downwards to boil, be drained in the same position, and served with White Sauce (No. 77) poured over them. CAULIFLOWER AU GRAT1N. No. 315. Cook as in the previous receipt, put them in an entree dish with flowers upwards, pour half a pint of White Sauce (No. 77) or Cream Bechamel (No. 13) over the tops, and sprinkle with bread-crumbs ; put in front of the fire until a light brown, or brown with a salamander ; a small piece or two of cold butter should be put on the top of the bread- crumbs to prevent their burning. CAULIFLOWER AU PARMESAN. No. 316. Cook the same as above, only instead of using Bechamel or White Sauce pour half a pint of Parmesan Sauce (No. 60) and sprinkle the top with grated Parmesan instead of bread- crumbs. 198 THE PYTCHLEY COOKERY BOOK. CARROTS, BOILED. No. 317. Cut off the green tops, wash, scrape, and boil in boiling water until tender (young carrots about half an hour, old ones according to size, but about two hours). CELERY, STEWED. No. 318. Remove all the green top, wash and trim off the outer leaves, boil in some Consomme (No. 2) (just sufficient to cover it) for twenty minutes or until tender, and serve it with half a pint of Brown Clear Sauce (No. 22) made the substance of half-glaze. CELERY AU GRATIN. No. 319. Stew as in Receipt No. 318, cut into shorter lengths and cover with fried bread-crumbs. CHESTNUTS, BAKED. No. 320. Cut the noses off, and cut slightly across the incision, boil for ten minutes, and bake, either in a Dutch or other oven, until quite crisp, about fifteen minutes. CHESTNUTS, BOILED AND SKINNED. No. 321. Trim as above, and boil for some time, put them in a baking tin until the skin is easily removed, break into quarters and serve hot in an entree dish, with turkey. CUCUMBER. No. 322. Peel and cut into slices about as thick as a halfpenny, season with oil and vinegar, in proportion of three table- spoonfuls of oil to a dessert-spoonful of Chili vinegar ; pepper and salt just before serving. It is much better only to cut it up a few minutes before dinner is served. VEGETABLES. 199 FILLET OF CUCUMBER. No. 323. Divide through the middle, remove the seeds and soft part, cut into lengths of about an inch, trim in an oval shape and all the same size, put them in a stewpan, with an ounce of butter, a little pepper, sugar, and salt, and let them stew until quite tender without acquiring any colour. FILLET OF CARROT. No. 324. Wash, scrape, cut into slices about half an inch thick, and then into dice-shape, several young carrots, boil them in water five minutes, drain, and put into a stewpan, with a gill of Brown Sauce (No. 22) ; sprinkle with pepper and salt, and stew until tender. HORSERADISH. No. 325. Wash and scrape and grate through a fine scraper for Horseradish and Norvegienne Sauces. LAVER, TO STEW. No. 326. To a pint of laver put two ounces of butter, a gill of Stock (No. 2), a table-spoonful of vinegar, and pepper and salt to taste ; stir in a stewpan over the fire until very hot and serve. TO BOIL MACARONI. No. 327,