Boiled Cauliflowers

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
3.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Choose cauliflowers that are close and white; trim off the decayed outside leaves, and cut the stalk off flat at the bottom.
  2. Open the flower a little in places to remove the insects, which generally are found about the stalk, and let the cauliflowers lie in salt and water for an hour previous to dressing them, with their heads downwards: this will effectually draw out all the vermin.
  3. Then put them into fast-boiling water, with the addition of salt in the above proportion, and let them boil briskly over a good fire, keeping the saucepan uncovered.
  4. The water should be well skimmed; and, when the cauliflowers are tender, take them up with a slice; let them drain, and, if large enough, place them upright in the dish.
  5. Serve with plain melted butter, a little of which may be poured over the flower.
Original Text
BOILED CAULIFLOWERS. [Illustration: BOILED CAULIFLOWER.] [Illustration: CAULIFLOWER.] 1104. INGREDIENTS.—To each 1/2 gallon of water allow 1 heaped tablespoonful of salt. Mode.—Choose cauliflowers that are close and white; trim off the decayed outside leaves, and cut the stalk off flat at the bottom. Open the flower a little in places to remove the insects, which generally are found about the stalk, and let the cauliflowers lie in salt and water for an hour previous to dressing them, with their heads downwards: this will effectually draw out all the vermin. Then put them into fast-boiling water, with the addition of salt in the above proportion, and let them boil briskly over a good fire, keeping the saucepan uncovered. The water should be well skimmed; and, when the cauliflowers are tender, take them up with a slice; let them drain, and, if large enough, place them upright in the dish. Serve with plain melted butter, a little of which may be poured over the flower. Time.—Small cauliflower, 12 to 15 minutes, large one, 20 to 25 minutes, after the water boils. Average cost, for large cauliflowers, 6d. each. Sufficient.—Allow 1 large cauliflower for 3 persons. Seasonable from the beginning of June to the end of September.
Notes
—