Cauliflower (No. 125)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
salad dressing
Instructions (9)
  1. Choose close, white, middle-sized cauliflowers.
  2. Trim off the outside leaves.
  3. Cut the stalk off flat at the bottom.
  4. Let them lie in salt and water for an hour before boiling.
Boiling
  1. Put the cauliflower into boiling water with a handful of salt.
  2. Skim the water well.
  3. Let it boil slowly until done.
  4. A small cauliflower will be done in fifteen minutes, a large one in about twenty minutes.
  5. Remove the cauliflower from the water the moment it is cooked; overcooking by even a minute or two will spoil it.
Original Text
Cauliflower.—(No. 125.) Choose those that are close and white, and of the middle size; trim off the outside leaves; cut the stalk off flat at the bottom; let them lie in salt and water an hour before you boil them. Put them into boiling water with a handful of salt in it; skim it well, and let it boil slowly till done, which a small one will be in fifteen, a large one in about twenty minutes; take it up the moment it is enough, a minute or two longer boiling will spoil it. N.B. Cold cauliflowers and French beans, carrots and turnips, boiled so as to eat rather crisp, are sometimes dressed as a salad (No. 372 or 453).
Notes
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