Cauliflower with Sauce

Ingredients

• a head of cauliflower
• two tablespoonfuls of butter
• one of flour
• three gills of boiling milk
• half a teaspoonful of salt

Method

1. 1

   Wash the cauliflower thoroughly and soak in cold water for 15 minutes.

2. 2

   Place in a stew-pan with boiling water, cover, and simmer for 30-40 minutes.

3. 3

   Drain and place in a dish.

4. 4

   For the sauce, beat butter and flour to a cream, add boiling milk, and salt after boiling for 5 minutes.

5. 5

   Pour over the cauliflower.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 272. The excerpt below is the record exactly as published.

a head of cauliflower, which was white and delicate when it went to the kitchen, is red and strong-flavored when placed on the table, and perhaps has a thick coating of melted butter and flour, or a thick sauce of flour and milk, which tastes as if it were pre- pared for a paste rather than a sauce. There are many ways of cooking this vegetable, but the simplest is the best. The cauliflower should be washed thoroughly, and then allowed to stand in cold water for a quarter of an hour or longer ; it should next be put into a stew-pan — either one of granite-ware or one with a lining of porcelain — with a plentiful quan- tity of boiling water ; and after the cover has been put on the stew-pan, the cauliflower should be simmered for half an hour, if it be fresh, crisp, and of moderate size, or for forty minutes, if it be rather large; it should then be drained and placed in a deep vegetable-dish ; and finall)7 a sauce should be poured over it. VEGETABLES. 521 The simplest and best sauce is made by beating two table-spoonfuls of butter and one of flour to a cream, pouring over this mixture three gills of boiling milk, and adding half a teaspoonf ul of salt after the liquid has boiled for five minutes. Half a teaspoonful of salt

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