Home › C › Cauliflowers or Broccoli, Boiled

Cauliflowers or Broccoli, Boiled

INGREDIENTS.-To each gallon of water allow 1 heaped tablespoonful of salt.

AVERAGE COST, 3d. to 6d. each, according to size.

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 are generally found about the stalk, and let the cauliflowers lie in salt and water for an hour previous to dressing them, with their heads downwards:

CAULIFLOWERS.

CELERY SALAD. this will effectually draw out all the vermin. Then put them into fast-boiling to the end of September. SEASONABLE from he beginning of June water, with the addition of salt in the above proportion and let them boil briskly over a good fire, keeping the saucepan uncovered, and the water well skimmed. BOILED CAULIFLOWER.

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.

SEASONABLE from the beginning of June to the end of September.