Cauliflowers, Broccoli, or Sea Kale, with White, Butter or Cream Sauce

For serving whole with sauces the cauliflowers should be chosen very white and close; cut off the bottom of the stalks, clean the inner parts well, removing the outer peel and leaves covering the stalk, then lay them in a well-tinned and very clean saucepan containing hot water and a little butter; remove to the side of the range to cook slowly until three-quarters done, then salt the water and finish cooking. Dress on a folded napkin, the stalk end downward, and serve apart either a white sauce (No. 562), a butter sauce (No. 440), or a cream sauce (No. 454).

Broccoli, a long-stalked cauliflower, can be prepared the same way, also sea kale; the only difference to be observed is that these must be served with slices of toast, buttered with fresh butter.