Cauliflower with Stuffing

Ingredients

• a large, firm, white cauliflower
• three tablespoonfuls of finely-minced veal
• the same of beef suet
• four tablespoonfuls of breadcrumbs
• a little pepper
• a little salt
• a teaspoonful of chopped parsley
• a teaspoonful of minced chives
• a dozen small mushrooms
• three well-beaten eggs
• sufficient nicely-flavoured stock

Method

1. 1

   Clean and cut cauliflower into sprigs, boil for two minutes, drain, and pack in a saucepan with bacon slices at the bottom.

2. 2

   Fill gaps with stuffing ingredients, pour over beaten eggs, add stock to cover, and simmer until tender.

3. 3

   Turn out onto a hot dish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 326. The excerpt below is the record exactly as published.

a little salt and pepper. Put in a few i sprigs of boiled cauliflower before serving it. A glass of white wine will improve the soup. Serve with boiled rice, and lay a slice of the crumb of bread toasted at the bottom of the tureen. Time, two hours. Probable cost. Is. 2d. for this quantity. Sufficient for three or foiu- persons. Cauliflower, w;itli Stufiing.— Choose a saucepan the exact size of the dish intended to be used. Cleanse a large, fii-m, white cauliflower, and cut it into sprigs ; throw these into boiling- salt and water for two minutes ; then take them out, drain, and pack them tightly with the heads downwards, in the saucepan, the ; bottom of which must have been previously I covered with thin slices of bacon Fill uj) the ] vacant spaces with a stuffing made of three i table-spoonfuls of finely-minced veal, the same of beef suet, four table-spoonfuls of bread- crumbs, a little popper and salt, a tea-spoonful of chopped parsley, a tea-spoonful of minced chives, and a dozen small mushrooms chopped small. Strew these ingredients over the cauli- flowers in alternate layers, and pour over them three well-beaten eggs. When these are well soaked, add sufficient nicely-flavoured stock to cover the whole. Simmer gently till the cauli- flowers are tender, and the sauce very much reduced ; then turn the contents of the saucepan upside down on a hot dish, and the cauliflowers will be found standing in a savoury mixture. Time, three-quarters of an hour. Probable cost, 4d. or 6d. for a large cauliflower. Sufficient for four or five persons. CAU ( 113) CEL Cauliflowers (au Gratin). — Cleanse, trim, and qiiailcr one or two largo cauliflowers. Throw tLoai into boiling water, and let them remain for live minutes; drain and boil them in plenty of salted water until they are ready. Whilst they are boiling mis smoothly together in a stewpan an ounce of butter and an ounce of flour, add a pint and a quarter of water, and a little pepper

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