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Cauliflower, Polonaise

Trim off the outer leaves and stalk of a good sized white cauliflower. Place in a saucepan with two quarts boiling water and a gill hot milk. Season with a tablespoon salt. Cover the pan and boil for forty minutes. Remove, drain on a sieve and dress on a hot dish. Heat one and a half tablespoon smelted butter in a frying pan, add three tablespoons fresh bread crumbs, then gently toss until a good golden colour. Pour over the cauliflower and serve.