Choose middling sized ones, close and white, trim off the outside leaves, and cut off the stalks at the bottom. Strip off all the side shoots, peel off the skin of the stalk, and cut it close at the bottom. Boil and scum the water, then put the vegetables in; cauliflower will be done in fifteen or twenty minutes, and spoiled if it boil longer. Brocoli in from ten to fifteen minutes. Lift out of the water with a slice. Serve melted butter. Both may be served on toasts, and the sauce for asparagus served with them, either for the second course or for supper.
Boil nicely and place it in a dish (not a close one), grate cheese over, and then pour white sauce over. Brown it, grate more cheese, then pour more white sauce over. Brown it again before the fire, or with a salamander. Serve it with white sauce, or melted butter in a dish.
Boil a large cauliflower till nearly done, then lift it out very gently, separate it into small pieces, put these into a stew-pan, with enough rich brown gravy to moisten, and let it stew till tender. Garnish with slices of lemon.—Or: if you have no gravy, put into a stew-pan a piece of fat bacon, 2 or 3 green onions, chopped small, a blade of mace, and a very little lemon thyme, shake the stew-pan over the fire, ten minutes, then put in the cauliflower, let it brown, add a very little water, and let it stew.—Or: if to be a maigre, put a lump of butter into a saucepan, an onion minced, some nutmeg, salt, and pepper, shake the saucepan over the fire a few minutes, then put in the pieces of cauliflower, and pour in enough boiling water to moisten; simmer it a few minutes, add the yolks of 3 eggs well beaten, turn the saucepan over the fire till the eggs are cooked, then serve the cauliflower.
Boil till nearly tender enough to eat, then pick it in nice
