Mrs Beetons Vegetables Revisited
Boiled Cauliflowers
Cauliflowers
To each 2˝lt (4 pints) Water allow:
1 tbsp (heaped) Salt
Choose cauliflowers that are close and white.
Trim off the decayed outside leaves.
Cut the stalk off flat at the bottom.
Open the flower a little in places to remove the insects.
Allow the cauliflowers to stand in salted water for an hour before dressing them, with their heads downwards, this will effectually draw out all insects.
Put into fast boiling salted water.
Allow to boil briskly, keeping the in an uncovered saucepan.
The water should be well skimmed.
When the cauliflowers are tender, remove with a slotted spoon or slice.
Allow to drain.
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.
Sufficient: Allow 1 large cauliflower for 3 persons.
Seasonable from the beginning of June to the end of September.
BOILED CAULIFLOWERS
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.
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