Cauliflower, Boiled

Ingredients

• a cauliflower
• a table-spoonful of salt
• a lump of butter the size of an egg
• a breakfast-cupful of cold water
• a heaped tea-spoonful of flour

Method

1. 1

   Prepare the cauliflower and soak in vinegar and water.

2. 2

   Boil in salted water until tender.

3. 3

   Drain and serve with a sauce made from butter, water, and flour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 325. The excerpt below is the record exactly as published.

Cauliflower, Boiled. — Cut the stalk close to thi:! buttom, and pare away the tops of the leaves, leaving a circle of shortened leaf- stalks all round. Put the cauliflower iiead downwards into a little vinegar and water for a quarter of an hour, as this ■will be sure to di-aw out the insects. Put it into a pan of boUing water, with a table-spoonful of salt in it. Some persons prefer milk and water. Re- move the scum carefully as it rises, or the cauli- flower will be discoloured. Boil tiU tender. This may be ascertained by taking a little piece -of the stalk between the finger and thumb, and if it yields easily to pressure it is ready. Drain, and serve. Put a lump of butter the size of an egg into a saucepan with a breakfast- cupful of cold water. Add gradually a heaped tea-spoonful of flour, mi.x smoothly, boil, and strain over the vegetable. Time: a large cauli- flower, fifteen to twenty-five minutes ; a small one, twelve to fifteen minutes. As cauliflowers will continue cooking, though slowly, if left in the water in the stewpan, it is important that they should be taken oft" the fire before they are quite done, unless they can be served imme- diately. Sufiicient, a small one for one person. Probable cost, Sd. to 6d. Cauliflower, Moulded, with Sauce. — Boil four large white cauliflowers in a little thin flour and water until tender, then cut oft' the stalks and press them head downwards into a hot basin. Turn them into a tureen, and pour round them a little tomato or piquante sauce. Before serving, place the stalks neatly round them. They should look like one immense cauli- flower. Time, fifteen to twenty-five minutes to boil. Sufficient for six or eight persons. Probable cost, 4d. or 6d. each. 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 minvites 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

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