Baked Cauliflowers. — Boil the Cauliflowers whole in the usual
way until nearly done, then drain well, and arrange them as
close together as possible on a dish that will stand the fire.
Pour over them a thick sauce made of good broth, butter,
flour, and nutmeg, with egg-yolks stirred up smoothly in it ;
dust over all some grated Parmesan cheese, and bake half-
an-liour in a not too fierce oven. On serving, the rim of
the dish may be garnished with slices of smoked tongue or
fried sausages.
Boiled Cauliflower. — Trim off the leaves of a firm head of
Cauliflower, and thoroughly wash it in plenty of cold water in
which a handful of salt has been dissolved. If any insects are
visible between the branches of the Cauliflower, let it soak in
the salted water, with the flowerets down, for an hour : the salt
will kill the insects, and they will fall down into the water.
About three-quarters-of-an-hour before serving, put 2 table-
spoonfuls of butter, 1 teaspoonful of salt, and j saltspoonful of
white pepper✪ Boiled Cauliflower into a saucepan large enough to hold the Cauli-
flower ; take it from the salted water, put it at once into
the saucepan without draining it, cover it closely, set over a
gentle fire, and let it simmer and steam until tender, which will
be in about half-an-hour. Then, without breaking the Cauli-
flower, take it up on a hot dish ; let the butter and water in
which it was cooked boil very fast for a minute, and then pour
it over the Cauliflower, and serve. If a thick sauce is liked,
mix 1 teaspoonful of flour or corn-starch, dissolved in 1 tea-
cupful of cold water, with the butter and water, boil it for
two minutes, stirring constantly, and then serve it with the
Cauliflower. After it is carefully washed, the Cauliflower may
be boiled until it is tender, and then drained, and served with
white sauce ; or covered with sauce and breadcrumbs, and
browned in a hot oven ; or when the heads are small and
defective, either boiled or served in branches instead of entire,
or mashed through a colander, and heated with salt, pepper,
and butter. Cold boiled Cauliflower is very good fried plain in
butter, or broken in branches and fried ; or mashed and fried,
with the addition of an egg, and a seasoning of salt and pepper.
Boiled Cauliflower in American Style. — (1) Pick off the
outside leaves and soak in cold salted water, top downwards,
for an hour to cleanse it thoroughly ; then tie it in a twine bag
to prevent breaking, and cook in boiling salted water for fifteen
or twenty minutes, or until tender. If not boiled in a bag,
remove the scum before it settles on the Cauliflower. Serve in
a shallow dish, and cover with a cream or hollandaise sauce ; or
add a little grated cheese, cover with cracker-crumbs moistened
in melted butter, and bake until the crumbs are brown ; or,
when cold, serve as a salad with mayonnaise dressing. ✪ Boiled Cauliflower in American Style
Page 192 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Baked Cauliflowers. — Boil the Cauliflowers whole in the usual way until nearly done, then drain well, and arrange them as close together as possible on a dish that will stand the fire. Pour over them a thick sauce made of good broth, butter, flour, and nutmeg, with egg-yolks stirred up smoothly in it ; dust over all some grated Parmesan cheese, and bake half-an-hour in a not too fierce oven. On serving, the rim of the dish may be garnished with slices of smoked tongue or fried sausages.
Boiled Cauliflower. — Trim off the leaves of a firm head of Cauliflower, and thoroughly wash it in plenty of cold water in which a handful of salt has been dissolved. If any insects are visible between the branches of the Cauliflower, let it soak in the salted water, with the flowerets down, for an hour : the salt will kill the insects, and they will fall down into the water. About three-quarters-of-an-hour before serving, put 2 tablespoonfuls of butter, 1 teaspoonful of salt, and j saltspoonful of white pepper into a saucepan large enough to hold the Cauliflower ; take it from the salted water, put it at once into the saucepan without draining it, cover it closely, set over a gentle fire, and let it simmer and steam until tender, which will be in about half-an-hour. Then, without breaking the Cauliflower, take it up on a hot dish ; let the butter and water in which it was cooked boil very fast for a minute, and then pour it over the Cauliflower, and serve. If a thick sauce is liked, mix 1 teaspoonful of flour or corn-starch, dissolved in 1 teacupful of cold water, with the butter and water, boil it for two minutes, stirring constantly, and then serve it with the Cauliflower. After it is carefully washed, the Cauliflower may be boiled until it is tender, and then drained, and served with white sauce ; or covered with sauce and breadcrumbs, and browned in a hot oven ; or when the heads are small and defective, either boiled or served in branches instead of entire, or mashed through a colander, and heated with salt, pepper, and butter. Cold boiled Cauliflower is very good fried plain in butter, or broken in branches and fried ; or mashed and fried, with the addition of an egg, and a seasoning of salt and pepper.
Boiled Cauliflower in American Style. — (1) Pick off the outside leaves and soak in cold salted water, top downwards, for an hour to cleanse it thoroughly ; then tie it in a twine bag to prevent breaking, and cook in boiling salted water for fifteen or twenty minutes, or until tender. If not boiled in a bag, remove the scum before it settles on the Cauliflower. Serve in a shallow dish, and cover with a cream or hollandaise sauce ; or add a little grated cheese, cover with cracker-crumbs moistened in melted butter, and bake until the crumbs are brown ; or, when cold, serve as a salad with mayonnaise dressing.
Records on this page
Boiled CauliflowerBaked CauliflowersBoiled Cauliflower in American Style