Cauliflower (An Gratin)

Ingredients

• 2 small cauliflowers
• ½ teaspoonful pepper
• A few grains cayenne
• ½ teaspoonful salt
• 1 oz. butter
• 3 oz. Parmesan cheese, grated
• ½ pint water
• pint milk
• 1 oz. flour
• A few drops lemon juice

Method

1. 1

   Soak cauliflowers in salt water, boil until tender.

2. 2

   Make a sauce with flour and butter, add water, milk, and seasonings.

3. 3

   Pour over cauliflowers, sprinkle with cheese, and bake until browned.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 28. The excerpt below is the record exactly as published.

CAULIFLOWER (An Gratin). 2 small cauliflowers ^ teaspoonful pepper A few grains cayenne ^ teaspoonful salt 1 oz. butter 3 oz. Parmesan cheese, grated ^ pint water pint milk 1 oz. flour A few drops lemon pice Allow the cauliflowers to soak for an hour in salt and water, drain well, and cut off the stems quite close, put them head downwards into a pan of boiling water, adding one tea- spoonful salt, half teaspoonful sugar, and a pinch of soda to each quart ; allow these to boil until tender, 12 to 20 minutes, drain, and set in a dish with the flower uppermost ; make a sauce by putting the flour and butter into a saucepan, rub them together over a gentle heat until dissolved, then add the water, milk, seasonings, and allow to boil three minutes, then add half the grated cheese ; pour this over the cauli- flowers, sprinkle over the top the remainder of the cheese ; put in a hot oven for two or three minutes, to brown slightly. 56 i doz. carrots, medium size « ^ oz. butter Pepper and salt | No. 122. CARROTS (Boiled and Mashed). See Cauliflower (page 66). No. 121. BROCCOLI. Scrape and wash the carrots, and divide if large ; put into a pan of boiling water, containing one teaspoonful salt and ' half teaspoonful sugar to each quart of water ; boil fast, with the lid off the pan, until tender ; drain and rub them through a wire sieve with the back of a wooden spoon ; put back into the pan, add salt, pepper, and butter ; mix well and re-heat, press into a plain or fancy mould, turn out at once and serve ; a tablespoonful of cream may be added, if liked. No. 123. ■ CARROTS (Boiled). ■ Wash and scrub the carrots if young, if old they will require S lightly scraping and dividing into two or four pieces, according to size ; throw them into plenty of boiling water, containing one teaspoonful salt and half teaspoonful sugar to each quart ; bon fast, with the lid off, until quite tender, half an hour when young, one to two hours if old. These may be served with beef. Sometimes a little white sauce (page 115) is served with them. Clean and remove the outside stalks, cut in even lengths, tie up in bundles, put into a pan of boiling water, containing a little salt, boU with the lid off until tender, about one hour ; arrange neatly on a piece of toasted bread, and pour over white sauce (page 115). Serve hot. No. 124. CELERY (Boiled). 57 No. 126, . MUSHROOMS (Baked). Wash and skin and remove the stems, put the tops into a baking tin with one tahlespoonful of water to each pint, some salt and pepper and a small piece of butter ; bake 8 to 10 minutes. No. 126. MUSHROOMS (BroUed). Wash, skin, and remove the stems, add a tablespoonful of water to ^ lb., some salt, pepper, and J oz. butter ; put into a tin and broil 10 minutes. No. 127. MUSHROOMS (GriUed). Skin and peel the mushrooms, remove the stems, put them on a plate, season with pepper and salt, pour over them some dissolved butter, lay on a gridiron, place underneath the gas burner and grill on one side, then turn and grill the other side. They may be done in the same way over a red fire. No. 128. MUSHROOMS (Stewed). 1 oz. butter 1 oz. flour pint milk ^ pint stock ^ lb. mushrooms Pepper, salt, and cayenne A few drops lemon juice

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