Cauliflower

Ingredients

• a firm head of cauliflower
• two tablespoonfuls of butter
• a level teaspoonful of salt
• a quarter of a saltspoonful of white pepper
• a teaspoonful of flour
• half a cupful of cold water

Method

1. 1

   Wash the cauliflower in salted water, soak if needed.

2. 2

   In a saucepan, melt butter, add salt and pepper, then add the cauliflower without draining.

3. 3

   Cover and simmer until tender.

4. 4

   Serve with the cooking liquid or a thick sauce made with flour and water.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 229. The excerpt below is the record exactly as published.

CAULIFLOWER. Trim off the leaves of a firm head of cauliflower, and wash it thoroughly in plenty of cold water in which a hand- ful 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 dinner-time, put two tablespoonfuls of butter, a level teaspoonful of salt, and a quarter of a saltspoonful of white pepper into a perfectly clean saucepan large enough to hold the cauliflower ; take it from the water, and put it at once into the saucepan with- out draining it ; cover it closely, set it over a gentle fire, and let it simmer and steam until tender, which will be in about half an hour. Then, without breaking it, take it up on a hot dish ; let the butter and water in which it was cooked boil very fast for a minute, and then pour it over the cauli- flower, and serve it. If a thick sauce is liked, mix a tea- spoonful of flour or com-s.tarch, dissolved in half a cupful of cold water

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