Mrs. C. W. Earle’s Cauliflower

Ingredients

• the cauliflower
• salt
• pepper
• some white creamy sauce
• a little Parmesan cheese

Method

1. 1

   Break the cauliflower into pieces large enough for one helping.

2. 2

   Boil them very lightly until firm and dry.

3. 3

   Serve with a white creamy sauce into which you grate a little Parmesan cheese.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 229. The excerpt below is the record exactly as published.

pepper and salt have been added. Or they may, for a second-course vegetable in winter, be lightly BRUSSELS SPROUTS 33 1 fried in butter after boiling, and sent up on slices of hot buttered toast. They will lose colour and brown if they are not very lightly fried. Broccoli. — Broccoli, like all forms of Cabbage, needs careful cooking. As many of the outer leaves as possible should be removed, taking care that enough remain to hold the flowers together in a green sheath. Put the Broccoli, heads downwards, in strong salt and water for half an hour, by which time all insects ought to be dislodged. Drain the Broccoli and plunge them into abundance of boiling water, adding salt, and boil for fifteen minutes. Small Broccoli will be done in that time ; larger heads will need from twenty to thirty minutes. Slow cooking spoils them. When the Broccoli sink in the water try the stumps with a skewer. When fairly tender lift the Broccoli out with a slice, drain well in a colander, and serve in a hot dish. If pieces of the flower are floating on the water the Broccoli are done, and must be taken out at once, whether the stumps are hard or not. The flower should be perfect, and good in colour, eatable down to the stump, and the stump tender. But the stump may be neglected so long as the flower is unbroken. It is well to cut a X on the stumps of Broccoli as on the stalk of Cauliflower. Red Cabbage. — This is often liked with stewed poultry or game. Split a red cabbage, tear the leaves into thin shreds, and put them into salt and water in order to eject any hidden insects. Drain the cabbage and put it into a stewpan with enough broth to cover it, an ounce of butter rolled in flour, a small piece of bacon, a gill of French vinegar, salt, and pepper. Let the cabbage stew till tendei*, test it with a skewer, take out the bacon, and serve very hot. Pickled Red Cabbage for Winter Use. — Shred the Cabbage as above. Allow a quarter of a pound of butter to three or four large cabbage heads. Melt the butter in an earthenware saucepan on a coal fire. When melted add the cabbage, salt, pepper, a little flour, and a large cupful of good broth. Cover well, and let it cook for about an hour and a half, turning it from time to time. During the last half hour add a glass of strong red wine. 332 CABBAGE, BRUSSELS SPROUTS, AND BROCCOLI Cauliflower. — A Cauliflower, as has previously been pointed out, needs careful cooking, and should be boiled head down- wards in order to preserve the whiteness and delicacy of the flower. The stalk must be cut across twice X- Great care must be taken not to break the flower. Cauliflower must be put into plenty of boiling salted water, and never into a tinned saucepan. The lid of the saucepan should be off, but if the Cauliflower does not boil up quickly put the lid on till the water begins to bubble. Cauliflower must be carefully watched, as it is very easily overdone and has then to be served as a sodden broken-up heap. Cauliflower is much better when steamed than when it is boiled. Baked Cauliflower. — When the Cauliflower is nearly boiled try with a skewer if it is tender. Then cut the stalk flat, so that the Cauliflower fills a buttered pudding-dish like a flat bouquet. Beat up a cupful of breadcrumbs to a soft paste with two tablespoonfuls of melted butter, and three of cream or milk. Season with pepper and salt, add a well -beaten egg, and cover the Cauliflower with the mixture. Cover the dish closely, bake for six minutes in a quick oven, brown in five minutes more. Serve in same dish. Fried Cauliflower. — Cut the flower in even pieces, blanch in salted water, and lift each piece out with a slice or perforated spoon. Place them on a dish to cool, not touching each other. Dip each piece in well-dried flour and fry in butter on both sides. Serve on a hot dish. Grated cheese may be dusted over the pieces. Cauliflower an Gratin. — This dish ought to be more care- fully prepared than it generally is in England. Steam the head till it is all but cooked, and test it with a skewer. Drain it very carefully. Mix one ounce of butter, one ounce and a quarter of flour, a little salt and white pepper, in half a pint of stock, and dissolve into it one ounce of grated Parmesan cheese. Put the Cauliflower into a fire-proof dish. It can be whole, but it looks better and is easier to help if the spi'igs of the flower are carefully picked off and arranged high, taking care to put one of the tender green leaves between each sprig. Pour the sauce thickly round the Cauliflower, and dust a good layer of cheese over the whole. Put the dish in the oven, and CAULIFLOWER AU GRATIN 333 bake a golden brown. It will take about twenty minutes, and should be served as soon as the top colours. If required, the top can be browned with a salamander. Steamed Cauliflower. — See that the Cauliflower is thoroughly cleaned, washed, and drained. It must be free from all moisture. Pack good-sized lettuce leaves well round a stew- pan, setting them upright against the sides, and leaving room enough for the Cauliflower in the middle. Melt three ounces of butter in the stewpan. Cut the stalk of the Cauliflower flat, and set it upright in the centre of the pan, adding white pepper and salt. Lay more lettuce leaves over the top of the Cauli- flower, cover the pan closely, and steam slowly. If the Cauli- flower weighed two pounds it will be done in one hour. Serve very hot on the lettuce leaves. Mrs. C. W. Earle’s Cauliflower. — Break the Cauliflower up in pieces large enough for one helping. Boil them very lightly, so that they should be quite firm and dry, almost crisp. It quite spoils them if they are soft and sodden. Serve, in a boat, some white creamy sauce into which you grate a little Parmesan cheese

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