Stewed Cauliflower

Ingredients

• cauliflower
• salt to taste
• milk or cream

Method

1. 1

   Boil in as little water as possible, or steam until tender; separate into small portions, add milk, cream, and salt to taste; stew together for a few minutes, and serve.

Nutrition per serving

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 50. The excerpt below is the record exactly as published.

milk or cream to nearly cover ; simmer gently until tender ; season with salt and a little chopped parsley. VEGETABLES. 85 BEETS. Baked Beets.— Beets are far better baked than boiled, though it talces a longer time to cook properly. French cooks bake them slowly for six hours in a covered dish, the bottom of which is lined with well-moistened rye straw; however, they may be baked on the oven grate, like potatoes. Wipe dry after washing, and bake slowly. They are very nice served with a sauce made with equal quantities of lemon juice and whipped cream, with a little salt. Beets ami Potatoes.— Boil newly matured potatoes and young beets separately till tender ; then peel and slice. Put them in alternate layers in a vegetable dish, with salt to taste, and enough sweet cream to nearly cover. Brown in the oven, and serve at once. Beet Hash. — Chop quite finely an equal quantity of cold boiled or baked beets and boiled or baked potatoes. Put into a shallow saucepan, add salt and sufficient hot cream to moisten. Toss frequently, and cook until well heated through- out. Serve hot. Beet Greens.— Take young, tender beets, clean thoroughly without separating the tops and roots. Examine the leaves care- fully, and pick off inferior ones. Put into boiling water, and cook for nearly an hour. Drain, press out all water, and chop quite fine. Serve with a dressing of lemon juice or cream, as preferred. Beet Salad, or Chopped Beets.— Cold boiled or baked beets, chopped quite fine but not minced, make a nice salad when served with a dressing of lemon juice and whipped cream in the proportion of three tablespoonfuls of lemon juice to one-half cup of whipped cream, and salt if desired. Boiled Beets. — Wash carefully, drop into boiling water, and cook until tender. When done, drop into cold water for a min- ute, after which the skins can be easily rubbed off with the hand. Slice, and serve hot with lemon juice or with a cream sauce. CAULIFLOWER. Boiled Cauliflower. — Prepare, divide into neat branches, and tie securely in a net. Put into boiling milk and water, equal quantities, and cook until the main stalks are tender. Boil rapidly the first five minutes, afterwards more moderately, to prevent the flower from becoming done before the stalks. Serve on a hot dish with cream sauce or diluted lemon juice. 86 EVERY-DAY DISHES. Cauliflower with Egg Sauce. — Steam the cauliflower until tender, separate into small portions, dish, and serve with an egg sauce prepared as directed for parsnips on page 84. Cauliflower witli Tomato Sauce. — Boil or steam the cauliflower until tender. In another dish prepare a sauce with a pint of strained stewed tomatoes heated to boiling, thickened with a tablespoonful of flour rubbed smooth in a little water, and salted to taste. When the cauliflower is tender, dish, and pour over it the hot tomato sauce. If preferred, a tablespoonful of thick sweet cream may be added to the sauce before using. Stewed Cauliflower. — Boil in as little water as possible, or steam until tender ; separate into small portions, add milk, cream, and salt to taste

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