Cauliflower Gratin

Ingredients

• One quart of boiled cauliflower
• one-half pint of water
• one pint of milk
• one-half teaspoonful of Bovril
• three tablespoontuls of butter
• one and a half tablespoonfuls flour
• two teaspoonfuls of salt
• one-third teaspoonful of pepper
• one tablespoonful of Parmesan cheese
• one-half pint grated bread crumbs

Method

1. 1

   Soak a large head of cauliflower for one hour in four quarts of cold water, into which one tablespoonful of salt has been stirred.

2. 2

   Put the cauliflower, head down, in a large stewpanful of boiling water, and cook for thirty minutes.

3. 3

   Take up, and drain.

4. 4

   When cold, break into pieces, and season with half the salt and pepper.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 39. The excerpt below is the record exactly as published.

One quart of boiled cauliflower, one-half pint of water, one pint of milk, one-half teaspoonful of Bovril, three tablespoontuls of butter, one and a half tablespoonfuls flour, two teaspoonfuls of salt, one-third teaspoonful of pepper, one tablespoonful of Parmesan cheese, one-half pint grated bread crumbs

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