Cauliflower with Drawn Butter

Ingredients

• Trim off leaves and cut the stalk short
• a cupful of boiling water
• a heaping teaspoonful of corn-starch
• two tablespoonfuls of butter
• the strained juice of a lemon

Method

1. 1

   Boil cauliflower in salted water.

2. 2

   Prepare drawn butter with corn-starch, butter, and lemon juice.

3. 3

   Pour over cauliflower before serving.

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 24. The excerpt below is the record exactly as published.

two tablespoonfuls of butter, heated to boiling, and a little salt and pepper. Let them stand three minutes covered in a warm place before serving. Green Peas. Shell and leave in very cold water fifteen minutes. Cook in plenty of boiling, salted water. They should be done in half an hour. Shake gently in a hot colander to get rid of the water; turn into a heated deep dish, sprinkle with salt and pepper, and stir in fast and lightly with a fork, two tablespoonfuls of butter. Eat while hot. String Beans. Do not cook these at all unless you are wil- ling to take the trouble of "stringing" them. With a small sharp knife cut o£E the stem and blossom-tips, then trim away the tough 114 COOKERY FOR BEGINNERS. fibres from the sides carefully, and cut each bean into inch-lengths. Lay in cold water for half an hour. Cook one hour in salted boiling water, or until the beans are tender. Drain, butter and season as you would peas. String beans half-trimmed and cut into slovenly, unequal lengths are a vulgar-looking, unpopular dish. Prepared as I have directed, they are comely, palatable and wholesome. SqnasL Pare, quarter, take out the seeds, and lay in cold water for half an hour. Boil in hot salted water thirty minutes for summer squash ; twice as long if the " Hub- bard " or other varieties of winter squash are used. Take up piece by piece, and squeeze gently in a clean cloth, put back into the empty dried pot, and mash quickly and smoothly with a wooden spoon. VEGETABLES. 116 Stir in a heaping tablespoonful of butter for one large squash, or two small ones. Season with pepper and salt ; heat and stir until smoking hot, then dish and serve. Oanliflower. Trim off leaves and cut the stalk short. Lay in ice-cold water for half an hour. Tie it up in a bit of white netting. Put into a clean pot, cover deep with salted boiling water. Boil steadily, not hard, one hour and ten minutes. Before taking it from the fire, put a cupful of boiling water in a sauce-pan. Wet a heaping teaspoonful of corn-starch with cold water, and stir into the boiling until it thickens. Then add two tablespoonfuls of but- ter, and when this is well stirred in, the strained juice of a lemon

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