Cauliflowers with White Sauce. — Remove all the green
leaves, open the Cauliflower, and clear it of live-stock if
there be any. Leave the Cauliflower in cold water for
an hour ; then put it into boiling water, with a little salt✪ Cauliflowers with White Sauce
and butter. This vegetable, being very tender, is soon
cooked. If you wish to boil it beforehand, take it off the
fire when only half-done, as its being left in boiling water
will soon finish it. Drain separately, without breaking,
dish in the shape of a large Cauliflower, and pour white
sauce over them.
Cream of Cauliflower. — Put 3 table-spoonfuls of flour in a
saucepan with loz. of butter, and pour in gradually while
stirring 3 pints of white broth, adding | table-spoonful of
salt ; then put in half a medium-sized Cauliflower, and boil
it slowly for thirty minutes. Strain the Cauliflower on a
sieve, and stir in | breakfast-cupful of cream. Serve with
a handful of croutons souffles✪ Cream of Cauliflower.
Dressed Cauliflower. — Take a large Cauliflower, lay it in a
large bowl, pour over it sufficient cold water to cover, and
shake in 1 heaped table-spoonful of salt ; let it remain in
this for twenty minutes. Have a large saucepan on the
stove nearly full of boiling water, take the Cauliflower out
of the salted water, drain well, and put it into the boiling
water (be sure that the water is boiling very fast when
it is put in). Let it boil for twenty minutes ; then, if done
enough, take it up and chop finely ; add to it l^oz. of
butter, 4 table-spoonfuls of breadcrumbs, 1 teaspoonful of
salt, and ^ teaspobnful of pepper. Stir in an egg beaten up,
and mix all well together ; put it on a flat dish, cut |oz, of
butter into very small bits and stick them here and there
over the top. Put it in the oven to brown, or brown it
before the fire, and serve.
Pried Cauliflowers. — (1) Wash and trim the Cauliflowers, put
them in a saucepan of boiling water with a lump of salt,
and boil until half cooked. Prepare a frying batter ; drain
the Cauliflowers, put a good-sized lump of fat or butter into
a flat stewpan and make it hot ; dip the Cauliflowers into
the batter, then put them in the fat, and fry until
nicely browned. Lift the Cauliflowers out of the fat with
a skimmer, let as much of the fat run off as possible, then
lay them carefully on to a hot dish, over which has been
spread a folded napkin or an ornamental dish-paper ; dust
over with a small quantity of salt, and serve without delay,
as if not eaten while very hot they will not be nice.
(2) Take a good Cauliflower, divide it into small branches,
remove the superfluous stalks, and boil in water with a little
salt, but so that they are kept firm ; then place them in a
basin with a little chopped parsley, oil, lemon-juice, salt, and
pepper, letting them remain for thirty minutes. Drain, flour,
dip them in well-beaten eggs, and put them into boiling fat.
When they are fried a good colour, take them out, put on a
sieve to drain, and dish them.
(3) Cut off the leaves of a thoroughly drained and cold
boiled Cauliflower, and divide the centre part into small natural
sprays; put these into a deep earthenware dish or basin, sprinkle
them over with salt and pepper, and pour over a little vinegar.
Let them remain in this for half-an-hour ; then take out the
pieces, drain them well, dip them into batter, and brown
Page 199 · 4 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
Cauliflowers with White Sauce. — Remove all the green leaves, open the Cauliflower, and clear it of live-stock if there be any. Leave the Cauliflower in cold water for an hour ; then put it into boiling water, with a little salt and butter. This vegetable, being very tender, is soon cooked. If you wish to boil it beforehand, take it off the fire when only half-done, as its being left in boiling water will soon finish it. Drain separately, without breaking, dish in the shape of a large Cauliflower, and pour white sauce over them.
Cream of Cauliflower. — Put 3 table-spoonfuls of flour in a saucepan with loz. of butter, and pour in gradually while stirring 3 pints of white broth, adding | table-spoonful of salt ; then put in half a medium-sized Cauliflower, and boil it slowly for thirty minutes. Strain the Cauliflower on a sieve, and stir in | breakfast-cupful of cream. Serve with a handful of croutons souffles.
Dressed Cauliflower. — Take a large Cauliflower, lay it in a large bowl, pour over it sufficient cold water to cover, and shake in 1 heaped table-spoonful of salt ; let it remain in this for twenty minutes. Have a large saucepan on the stove nearly full of boiling water, take the Cauliflower out of the salted water, drain well, and put it into the boiling water (be sure that the water is boiling very fast when it is put in). Let it boil for twenty minutes ; then, if done enough, take it up and chop finely ; add to it l^oz. of butter, 4 table-spoonfuls of breadcrumbs, 1 teaspoonful of salt, and ^ teaspobnful of pepper. Stir in an egg beaten up, and mix all well together ; put it on a flat dish, cut |oz, of butter into very small bits and stick them here and there over the top. Put it in the oven to brown, or brown it before the fire, and serve.
Fried Cauliflowers. — (1) Wash and trim the Cauliflowers, put them in a saucepan of boiling water with a lump of salt, and boil until half cooked. Prepare a frying batter ; drain the Cauliflowers, put a good-sized lump of fat or butter into a flat stewpan and make it hot ; dip the Cauliflowers into the batter, then put them in the fat, and fry until nicely browned. Lift the Cauliflowers out of the fat with a skimmer, let as much of the fat run off as possible, then lay them carefully on to a hot dish, over which has been spread a folded napkin or an ornamental dish-paper ; dust over with a small quantity of salt, and serve without delay, as if not eaten while very hot they will not be nice.
(2) Take a good Cauliflower, divide it into small branches, remove the superfluous stalks, and boil in water with a little salt, but so that they are kept firm ; then place them in a basin with a little chopped parsley, oil, lemon-juice, salt, and pepper, letting them remain for thirty minutes. Drain, flour, dip them in well-beaten eggs, and put them into boiling fat. When they are fried a good colour, take them out, put on a sieve to drain, and dish them.
(3) Cut off the leaves of a thoroughly drained and cold boiled Cauliflower, and divide the centre part into small natural sprays; put these into a deep earthenware dish or basin, sprinkle them over with salt and pepper, and pour over a little vinegar. Let them remain in this for half-an-hour ; then take out the pieces, drain them well, dip them into batter, and brown
Records on this page
Cauliflower SoupCauliflowers with White SauceCream of CauliflowerDressed Cauliflower