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Stewed Cauliflower

Divide into branches or springs two or three cauliflowers and put these into hot water for three minutes to scald; then drain, put them into a saucepan, cover over with stock, sprinkle over a little grated nutmeg and boil them until they are done. Take them out, drain, put them into a sautepan with a small quantity of butter and some finely-chopped parsley and toss the pan for a few minutes over a brisk fire. Turn them onto a dish, and serve while very hot.