Cauliflower, Stuffed

Ingredients

• 3 tablespoonfuls of finely minced veal
• 3 of beef suet
• 4 of bread-crumbs
• a teaspoonful of chopped parsley
• a little pepper and salt
• a teaspoonful of minced chives or onions
• a dozen mushrooms cut small
• 3 well-beaten eggs

Method

1. 1

   Cut cauliflower into sprigs and blanch in boiling water.

2. 2

   Layer bacon in a saucepan, pack in the sprigs, and fill gaps with stuffing.

3. 3

   Pour beaten eggs over and simmer in flavored stock until tender.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 63. The excerpt below is the record exactly as published.

Cauliflower, Stuffed. — After cleaning, cut a large cauliflower into sprigs, and plunge them for a minute or two in boiling water. Remove and drain. Cover the bottom of the saucepan with thin slices of bacon, and put in the sprigs, packing tightly, head downwards, and filling in the vacant spaces with the following stuffing : 3 tablespoonfuls of finely minced veal, 3 of beef suet, 4 of bread-crumbs, a teaspoonful of chopped parsley, a little pepper and salt, a teaspoonful of minced chives or onions, and a dozen mushrooms cut small. Put these upon the cauliflower, and pour over them 3 well-beaten eggs

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