To Boil Cauliflowers

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
For drawing out insects
For boiling
To serve with
Instructions (5)
  1. Trim off the outside leaves, and cut the stems quite close to the cauliflowers.
  2. Let them lie for an hour in plenty of cold water with a handful of salt in it, to draw out any insects that may be amongst them.
  3. Wash them very thoroughly, and examine them well, to be assured that none remain in any part of them.
  4. Throw them into a large pan of boiling water salted as for asparagus, and quite cleared from scum; for this, if not removed, will adhere to the cauliflowers and spoil their appearance.
  5. When the stalks are tender lift them out, dish them neatly, and send good melted butter to table with them.
Original Text
TO BOIL CAULIFLOWERS. Trim off the outside leaves, and cut the stems quite close to the cauliflowers; let them lie for an hour in plenty of cold water with a handful of salt in it, to draw out any insects that may be amongst them; then wash them very thoroughly, and examine them well, to be assured that none remain in any part of them; throw them into a large pan of boiling water salted as for asparagus, and quite cleared from scum; for this, if not removed, will adhere to the cauliflowers and spoil their appearance. When the stalks are tender lift them out, dish them neatly, and send good melted butter to table with them. 20 to 30 minutes.
Notes
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