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Cream of Cauliflower Soup (Cook a good sized cauliflower)

Cook a good sized cauliflower for twenty minutes and put on a quart of white stock to boil. Drain the cauliflower when it has cooked sufficiently to divide into sprigs. Boil a blade of mace and half an onion with half a pint of milk and thicken it with ounce of butter and one ounce of flour; then add the sprigs of cauliflower and boil, slowly for twenty minutes. Pass all through a colander, washing the cauliflower finely. Return the soup to the fire when strained and let it simmer slowly, stirring it constantly for ten minutes. Add a half cup of whipped cream and serve at once. Serve fried slice of bread with this soup, seasoning this soup with pepper, salt and a dash of tarragon vinegar.