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Cauliflower with Stuffing

Choose a saucepan the exact size of the dish intended to be used. Cleanse a large, firm, white cauliflower, and cut it into sprigs; throw these into boiling salted water for two minutes; then take them out, drain, and pack them tightly with the heads downwards, in the saucepan, the bottom of which mut have been previously covered with thin slices of bacon. Fill up the vacant spaces with a stuffing made of three table-spoonfuls of finely-minced veal, the same of beef suet, four table-spoonfuls of breadcrumbs, a little pepper and salt, a tea-spoonful of chopped parsley, a tea-spoonful of minced chives, and a dozen small mushrooms finely chopped. Strew these ingredients over the cauliflowers in alternate layers, and pour over them three well-beaten eggs. When these are well soaked, add sufficient nicely-flavoured stock to cover the whole. Simmer gently till the cauliflowers are tender, and the sauce very much reduced; then turn the contents of the saucepan upside down on a hot dish, and the cauliflowers will be found standing in a savoury mixture. Time, three-quarters of an hour. Probable cost, 4d. to 6d. for a large cauliflower. Sufficient for four or five persons.