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Cream of Cauliflower Soup (This Cook a good sized)

This 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 pint of milk and thicken it with a tablespoonful of butter and one tablespoonful of flour. Then add the sprigs of cauliflower and boil slowly for twenty minutes. Pass all through a colander, mashing the cauliflower finely. Return the soup to the fire when strained, season with pepper, salt, and a dash of tarragon vinegar, and let it simmer slowly, stirring it constantly for ten minutes. Add a half cup of cream and serve at once with croutons.