Cauliflower

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Take off the thick outside leaves.
  2. Cut a cross on the bottom of the stump.
  3. Stand it in boiling water with the flower uppermost allowing the water to come right over it.
  4. Add some salt and a tiny bit of soda.
  5. Boil until tender (from fifteen to twenty minutes).
  6. Dish without breaking, upright in the dish.
  7. Pour half a teacupful of clarified butter over the cauliflower and dust a few rolled breadcrumbs, which have been browned in the oven, over the top.
Original Text
Cauliflower Take a young cauliflower with a firm head. Take off the thick outside leaves and cut a cross on the bottom of the stump. Stand it in boiling water with the flower uppermost allowing the water to come right over it. Add some salt and a tiny bit of soda. Boil until tender (from fifteen to twenty minutes). Dish without breaking, upright in the dish. Pour half a teacupful of clarified butter over the cauliflower and dust a few rolled breadcrumbs, which have been browned in the oven, over the top.
Notes
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