Cassell's dictionary of cookery

Cauliflower, Pickled. — This pickle should be made about the beginning of August. Choose firm, fresh, white heads, and let them be cut on a dry day. Pare away the leaves and the stem, and place the flowers for five minutes in boiling water, but do not let them boil up, Drain them, and cut them into convenient-sized pieces, and leave them on a sieve to diy. Half till the jars, and fill them with cold vinegar in which spices have been boiled, allowing a quart of vinegar to two ounces of peppercorns, a drachm of cayenne, an ounce of ginger, and lialf an ounce of mace. Cover closely. Probable cost, Is. per pint jar. Cauliflower Sauce.— Make a pint of good white sauce. Boil a cauliflower till tender, I drain, and chop it small, then stir it into the I boiling sauce, let it remain over the fire for a j minute or two, and serve. Time, from twenty to thirty minutes. Probable cost, from 4d. to 6d. per head. Sufficient for a pint and a half I of sauce. I Cauliflower Soup (maigre). — Put a I quarter of a pound of butter into a stewpan, let it melt, then stir into it very smoothly, three dessert-spoonfuls of curry powder, and a teaspoonful of celery seed. Slice into it a large I cauliflower, a large onion, and a table-spoonful of French beans. Fry the vegetables gently for a few minutes, then add, gradually, three pints of boiling water, or the water in which cauliflowers have been boiled. Simmer gently till the vegetables are reduced to a pulp, then strain the soup, and return it to the saucepan. Add a little salt and pepper. Put in a few i sprigs of boiled cauliflower before serving it. A glass of white wine will improve the soup. Serve with boiled rice, and lay a slice of the crumb of bread toasted at the bottom of the tureen. Time, two hours. Probable cost. Is. 2d. for this quantity. Sufficient for three or four persons. Cauliflower, w;itli Stufiing.— Choose a saucepan the exact size of the dish intended to be used. Cleanse a large, firm, white cauliflower, and cut it into sprigs ; throw these into boilingsalt and water for two minutes ; then take them out, drain, and pack them tightly with the heads downwards, in the saucepan, the ; bottom of which must have been previously I covered with thin slices of bacon Fill uj) the ] vacant spaces with a stuffing made of three i table-spoonfuls of finely-minced veal, the same of beef suet, four table-spoonfuls of breadcrumbs, a little popper and salt, a tea-spoonful of chopped parsley, a tea-spoonful of minced chives, and a dozen small mushrooms chopped small. Strew these ingredients over the cauliflowers in alternate layers, and pour over them three well-beaten eggs. When these are well soaked, add sufficient nicely-flavored stock to cover the whole. Simmer gently till the cauliflowers are tender, and the sauce very much reduced ; then turn the contents of the saucepan upside down on a hot dish, and the cauliflowers will be found standing in a savoury mixture. Time, three-quarters of an hour. Probable cost, 4d. or 6d. for a large cauliflower. Sufficient for four or five persons. CAU ( 113) CEL