Cassell's dictionary of cookery

Cauliflowers (au Gratin). — Cleanse, trim, and quarter one or two largo cauliflowers. Throw them into boiling water, and let them remain for live minutes; drain and boil them in plenty of salted water until they are ready. Whilst they are boiling mix smoothly together in a stewpan an ounce of butter and an ounce of flour, add a pint and a quarter of water, and a little pepper and salt. Let the sauce boil, and stir it over the lire for ten minutes. Put in with it an ounce of grated Parmesan cheese and an ounce of Gruyere cheese, and boil it five minutes longer. Cut the cauliflowers into neat pieces ; lay half of these in a tureen, pour a little of the sauce over them, and add the remainder of the vegetables and the rest of the sauce. Sprinkle a large table-spoonful of bread-raspings, and another of grated Parmesan over the top, and bake the preparation in a hot oven until it is nicely browned. Serve very hot. Time to brown, quarter of an hour. Probable cost, Is. 2d. Sufficient for four or five persons. Cauliflowers, with Parmesan Cheese.— Chooso three or four young, firm, white cauliflowers, cut off the stalks and the stems, making them flat, so that they will stand nicely in the dish. Cleanse them thoroughly, and boil them until tender, but not sufficiently so to run any risk of their breaking. Dish them so as to make them look like one cauliflower, and powder them thickly with grated Parmesan cheese. Pour a good sauce over this. When it is firmly set, add another layer of cheese, and strew over this some finely - grated breadcrumbs. The sauce may be made thus : — Rub a table-spoonful of flour into a quarter of a pound of butter, mix it smoothly over the fire, and add very gradually a breakfast-cupful of water, one pinch of salt, and a small pinch of pepper. Stir it constantly till it boils, then take it from the fire for a minute or two, and add slowly the yolk of an egg mixed with the juice of half a lemon and a tea-spoonful of water. Stir until the whole is well mixed. Brown the cauliflower with a salamander or in a hot oven, pour a little sauce round, and serve hot, as a third course dish. Time to boil the cauliflower, twelve to twenty minutes. Probable cost, 4d. or 6d. each. Sufficient for six persons. Caveach Fish. — Clean some large fish, either cod, salmon, or mackerel, and cut them into slices. Rub each slice well with pepper, salt, and nutmeg ; and fry them in hot butter or lard till they are lightly browned. Let them get cold, then lay them in jars. Boil some spices in ■vinegar, allowing two finely-minced shallots, two cloves, a blade of mace, a quarter of an ounce of black peppercorns, and two bay-leaves to a quart of vinegar. Nearly fill the jars with this, when cold, and put on the top a little saladoil. Tie them down closely. The fish will keep good for some months. It should be prepared when tlie fish is in full season, and when served, the pieces should be piled in the middle of the dish, and a salad served round them. Probable cost, cod, 6d. per pound; salmon, Is. 2d. per pound ; mackerel, 4d. or &d. Caviare and Mock Caviare. — The true caviare must be bought. It is usually 8a