Boiled Cauliflower

Ingredients

• a firm head of Cauliflower
• 2 tablespoonfuls of butter
• 1 teaspoonful of salt
• 1 saltspoonful of white pepper

Method

1. 1

   Trim off the leaves of a firm head of Cauliflower, and thoroughly wash it in plenty of cold water in which a handful of salt has been dissolved.

2. 2

   If any insects are visible, let it soak in the salted water for an hour.

3. 3

   About three-quarters-of-an-hour before serving, put 2 tablespoonfuls of butter, 1 teaspoonful of salt, and 0.25 saltspoonful of white pepper into a saucepan large enough to hold the Cauliflower; take it from the salted water, put it into the saucepan without draining it, cover it closely, and let it simmer and steam until tender, which will be in about half-an-hour.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 191. The excerpt below is the record exactly as published.

table-spoonfuls of butter well rubbed into 1 table- spoonful of Bermuda arrowroot ; as the butter melts, A pint of water must be stirred into it by degrees. When the Cauliflower has been simmered in this gravy Fig. 387. Mode of Serving Small Cauliflowers. until perfectly tender it must be placed in the dish, and kept hot while the well-beaten yolk of an egg and a squeeze of lemon-juice are added to the sauce. Some rasped Parmesan cheese must be strewed over the Cauli- flower, and browned with a salamander or in front of a clear fire. The sauce must be poured around, or, if preferred, the Cauliflower may be dished on toast, and the sauce poured over, and serve quite hot. Cauliflower Sauces, etc., referred to, see under their special heads. 320 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Cauliflowers — continued. may also be served with a variety of other sauces, and is prepared in many ways, either as a vegetable, pickle, or for garnish, as the accompanying large variety of receipts will testify. Small Cauliflowers look well piled on a folded napkin (see Fig. 3S7). Baked Cauliflowers. — Boil the Cauliflowers whole in the usual way until nearly done, then drain well, and arrange them as close together as possible on a dish that will stand the fire. Pour over them a thick sauce made of good broth, butter, flour, and nutmeg, with egg-yolks stirred up smoothly in it ; dust over all some grated Parmesan cheese, and bake half- an-liour in a not too fierce oven. On serving, the rim of the dish may be garnished with slices of smoked tongue or fried sausages. Boiled Cauliflower. — Trim off the leaves of a firm head of Cauliflower, and thoroughly wash it in plenty of cold water in which a handful of salt has been dissolved. If any insects are visible between the branches of the Cauliflower, let it soak in the salted water, with the flowerets down, for an hour : the salt will kill the insects, and they will fall down into the water. About three-quarters-of-an-hour before serving, put 2 table- spoonfuls of butter, 1 teaspoonful of salt, and j saltspoonful of white pepper

Cook this with the app: pantry check, scaling, and the assistant.