Buckmaster's cookery

1. Boil the cauliflower as already described. 2. Grate two ounces of Parmesan cheese, and mix it with a teaspoonful of flour of mustard, a saltspoonful of white pepper, and half a grain of cayenne. 3. Sprinkle the cauliflower with the mixture, and place it flower upwards on a flat dish. 4. Strew over the top the remainder of the cheese. 5. Melt two ounces of butter and pour over it. 6. Bake in a quick oven for a quarter of an hour, and serve immediately. Some cooks before arranging on the baking dish divide the cauliflower into pieces the size of a walnut, leaving out the stalk and leaves. Vegetables. 233 Precautions. — Be careful the butter is sweet, and not of too brown a colour. COLCANNON Ingredients. Potatoes. Green Vegetables. 1. Boil potatoes and greens or spinach separately, in equal quantities. 2. Mash the potatoes. 3. Squeeze the greens dry. 4. Chop them quite fine. 5. Mix all together in a basin, with a little butter, pepper, and salt. 6. Put the whole into a mould, previously well buttered with a brush. 7. Let it stand in a hot oven for ten minutes, and then turn out. Precautions. — Let the vegetables be free from water, and the mould properly buttered, or the colcannon will break on turning out. ASPARAGUS. Ingredients. Asparagus. Vinegar. 1. Scrape the sticks of the asparagus, wash them, and cut them into equal lengths. 2. Divide the sticks into bundles of ten or twelve, tie them together, and stand them in salted boiling water with a dessertspoonful of vinegar. Take care not to over-cook — about fifteen or twenty minutes will be sufficient — or the heads, which are the most delicate part, will break off in the saucepan. When sufficiently cooked, remove them carefully and serve on buttered toast. Buckmaster's Cookery. Precautions. — Care is necessary to prevent the heads breaking off, and the water should stand within i \ inches from the top. SEA KALE. Ingredients . Sea Kale. Melted Butter. Toast. 1. Wash the kale and tie it in bundles. 2. Put it into boiling water with a little salt, let it boil quickly for twenty minutes. 3. Drain it, and serve on a toast with melted butter (page 203) or white sauce (page 210). Sea kale is sometimes stewed in good gravy ; it must then be boiled for ten minutes in water, and afterwards stewed in gravy for a quarter of an hour. CARROTS. Ingredients. Carrots. Eschalots. Chives. Butter. 1. Scrape clean and wipe, but not wash, fifteen or twenty small young carrots. 2. Put them in a stewpan with two ounces of butter. 3. Cover the stewpan, and from time to time give it a shake. After fifteen minutes (4) add a little pepper and salt, and some finely minced parsley and chives, or eschalots. 5. Put on the lid, occasionally shake till the carrots are tender. Old carrots should be previously well blanched, and cut into slices, and finished cooking in the sauce. Precautions. — If the carrots are not young they should be nearly cooked before adding to the sauce. Vegetables. CARROTS WITH HAM OR BACON. Ingredients. Carrots. Ham. Bouquet garni