Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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CAULIFLOWER (a la Bchamel)

Remove all the green leaves from a cauliflower, and divide it into good-sized pieces; parboil, and then stew it till tender in a little veal broth, with salt, pepper, and a little piece of mace. When done, take it out, pour a rich bchamel sauce over it, and serve. Probable cost, 8d.

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