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Cayenne Pepper (Salt L Take a moderate-sized)

Salt. L Take a moderate-sized cauliflower, close and white, cut the stalk quite close, and cut away the outer withered leaves. Put it head down into a large saucepan, with plenty of fast-boiling water, slightly salted, and let it boil until tender; it will take from fifteen to twenty minutes. If it turns over in the water, as it is apt to do, it must be turned back again with a fork, for the flowers keep whiter well under the water. Care must be taken to remove any scum that rises. When the centre of the flower yields to pressure, it is done. Take it up carefully with a slice, and drain it over a sieve. But while it was boiling, the sauce should have been made.

Two ounces of grated Parmesan cheese, one ounce of butter, half an ounce of flour, one gill of cold water, a tablespoonful of cream, and as much cayenne pepper as would cover the flat surface of a split pea. Put the butter and flour into a small stewpan, and mix them thoroughly, off the fire, with the back of a wooden spoon; add a gill of cold water, and stir the sauce over the fire till it is thick and quite smooth, then add the cream, the cayenne, and a pinch of salt.

When the cauliflower is done enough, take it up, place it on the dish in which it is to be served, and squeeze it gently together in a clean cloth, held with both hands. Stir half the cheese into the sauce, and then pour the sauce gently all over the flower; sprinkle the remainder of the cheese over the top, and brown it as macaroni is browned.

Serve it very hot.