(2) Take a large white Cauliflower, trim off the outer leaves,
and boil it in a pan with water, with a little bicarbonate of soda
and 1 table-spoonful of salt added. Place it on a dish, and pre-
pare the following sauce : Put 3oz. of butter into a saucepan,
let it warm on the fire (but not enough for the butter to oil),
and then add 1 dessert-spoonful of cornflour, 1 gill of boiling
water, and a little cream. Put it on the fire and let it boil,
then add 1 teaspoonful of finely-minced parsley and i tea-
spoonful of chopped onion. Boil for one minute more, then add
the yolks of two or three well-beaten eggs, 1 table-spoonful of
chilli vinegar, and a little salt to taste✪ Boiled Cauliflower in American Style. Cut the Cauliflower
into small branches, put them on a dish, and pour the sauce
over.
Boiled Cauliflower with Butter. — Take one large or two
small Cauliflowers, and pare, pick, and examine them well to
see if anything adheres which should be removed. Wash them
thoroughly in fresh water, and then put in a saucepan, cover
with cold water, season with 1 handful of salt and J pinch of
pepper, and add loz. of kneaded butter. After cooking about
thirty minutes, drain them through a colander and lay them on
a dish, pouring over them a sauce made of loz. of butter,
3 pinch each of salt and pepper, and 1 table-spoonful of
vinegar✪ Boiled Cauliflower with Butter. They are then ready to be served.
Cauliflower-and- Asparagus Salad. — Boil a head of Cauliflower
in some salted water, keeping it rather underdone than other-
Cauliflo wer s — continued.
wise, and boil also some points of asparagus. When ready, drain
the Cauliflower, break the branches apart, place them in the
centre of a salad-bowl, and arrange the asparagus points round
as a border, putting the cut ends close to the Cauliflower.
Sprinkle some chopped capers✪ Cauliflower-and-Asparagus Salad on the top, and serve the salad
with a plain cream dressing.
Cauliflower in Batter. — Put a breakfast-cupful of cooked
Cauliflower branches into a double boiler with 3oz. of butter ;
season to taste with salt and pepper. Beat four eggs well with
1 table-spoonful of flour and 1 breakfast-cupful of milk✪ Cauliflower in Batter, and
pour them over the Cauliflower. Place the double boiler over
the fire and stir the mixture until set. Turn it on to a hot dish,
garnish with croutons of bread fried brown in butter, and serve.
Cauliflower with Crayfish. — Take twenty-five small cray-
fish and ten larger ones, and cook them. Pick the tails and
claws out of the small ones, and keep them covered over ; then
take the ten large ones and serve them the same way, but
these latter are to be kept hot. Put a good Cauliflower into
salted water and boil it ; then with a little of the crayfish
liquor and a little of the Cauliflower liquor make some butter
sauce, adding the yolks of a few eggs to thicken it✪ Cauliflower with Crayfish, and then
putting in the tails and claws of the twenty-five small cray-
fish. Take out the Cauliflower, put it on a strainer to drain,
dish it up, mask it with the sauce, and put the large tails
and claws round it.
Page 193 · 5 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
(2) Take a large white Cauliflower, trim off the outer leaves, and boil it in a pan with water, with a little bicarbonate of soda and 1 table-spoonful of salt added. Place it on a dish, and prepare the following sauce : Put 3oz. of butter into a saucepan, let it warm on the fire (but not enough for the butter to oil), and then add 1 dessert-spoonful of cornflour, 1 gill of boiling water, and a little cream. Put it on the fire and let it boil, then add 1 teaspoonful of finely-minced parsley and i teaspoonful of chopped onion. Boil for one minute more, then add the yolks of two or three well-beaten eggs, 1 table-spoonful of chilli vinegar, and a little salt to taste. Cut the Cauliflower into small branches, put them on a dish, and pour the sauce over.
Boiled Cauliflower with Butter. — Take one large or two small Cauliflowers, and pare, pick, and examine them well to see if anything adheres which should be removed. Wash them thoroughly in fresh water, and then put in a saucepan, cover with cold water, season with 1 handful of salt and J pinch of pepper, and add loz. of kneaded butter. After cooking about thirty minutes, drain them through a colander and lay them on a dish, pouring over them a sauce made of loz. of butter, 3 pinch each of salt and pepper, and 1 table-spoonful of vinegar. They are then ready to be served.
Cauliflower-and- Asparagus Salad. — Boil a head of Cauliflower in some salted water, keeping it rather underdone than other-
Cauliflowers — continued.
wise, and boil also some points of asparagus. When ready, drain the Cauliflower, break the branches apart, place them in the centre of a salad-bowl, and arrange the asparagus points round as a border, putting the cut ends close to the Cauliflower. Sprinkle some chopped capers on the top, and serve the salad with a plain cream dressing.
Cauliflower in Batter. — Put a breakfast-cupful of cooked Cauliflower branches into a double boiler with 3oz. of butter ; season to taste with salt and pepper. Beat four eggs well with 1 table-spoonful of flour and 1 breakfast-cupful of milk, and pour them over the Cauliflower. Place the double boiler over the fire and stir the mixture until set. Turn it on to a hot dish, garnish with croutons of bread fried brown in butter, and serve.
Cauliflower with Crayfish. — Take twenty-five small crayfish and ten larger ones, and cook them. Pick the tails and claws out of the small ones, and keep them covered over ; then take the ten large ones and serve them the same way, but these latter are to be kept hot. Put a good Cauliflower into salted water and boil it ; then with a little of the crayfish liquor and a little of the Cauliflower liquor make some butter sauce, adding the yolks of a few eggs to thicken it, and then putting in the tails and claws of the twenty-five small crayfish. Take out the Cauliflower, put it on a strainer to drain, dish it up, mask it with the sauce, and put the large tails and claws round it.
Records on this page
Boiled Cauliflower in American StyleBoiled Cauliflower with ButterCauliflower-and-Asparagus SaladCauliflower in BatterCauliflower with Crayfish