Cauliflowers

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Take off all the green part, then cut the flower into four parts, and lay them in water for an hour.
  2. Then have some milk and water boiling, put in the cauliflowers, and be sure to skim the saucepan well.
  3. When the stalks feel tender, take up the flowers carefully, and put them in a cullender to drain.
  4. Then put a spoonful of water into a clean stew-pan, with a little dust of flower, about a quarter of a pound of butter, a little pepper and salt, and shake it round till the butter is melted, and the whole well mixed together.
  5. Then take half the cauliflower, and cut it as you would for pickling.
  6. Lay it into the stew-pan, turn it, and shake the pan round for about ten minutes, which will be a sufficient time to do it properly.
  7. Lay the stewed in the middle of your plate, the boiled round it, and pour over it the butter in which the one half was stewed.
Usual Way
  1. Cut the stalks off, leave a little green on, and boil them in spring water and salt for about fifteen minutes.
  2. Then take them out, drain them, and send them whole to table, with melted butter in a sauce-boat.
Original Text
Cauliflowers. TAKE off all the green part, then cut the flower into four parts, and lay them in water for an hour. Then have some milk and water boiling, put in the cauliflowers, and be sure to skim the saucepan well. When the stalks feel tender, take up the flowers carefully, and put them in a cullender to drain. Then put a spoonful of water into a clean stew-pan, with a little dust of flower, about a quarter of a pound of butter, a little pepper and salt, and shake it round till the butter is melted, and the whole well mixed together. Then take half the cauliflower, and cut it as you would for pickling. Lay it into the stew- pan, turn it, and shake the pan round for about ten mi- nutes, which will be a sufficient time to do it properly. Lay the stewed in the middle of your plate, the boiled round it, and pour over it the butter in which the one half was stewed.—This is a delicate mode of dressing cauli- flowers; but the usual way is as follows: Cut the stalks off, leave a little green on, and boil them in spring water and salt for about fifteen minutes. Then take them out, drain them, and send them whole to table, with melted butter in a sauce-boat.
Notes
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