925 | Cauliflower, Boiled with Butter.
—Take one large or two small cauliflowers; pare, pick, and examine them well to see if anything adheres which should be removed; wash them thoroughly in fresh water, and then put in a saucepan, covering with cold water; season with a handful of salt and half a pinch of pepper, and add an ounce of kneaded butter. After cooking about thirty minutes, drain them through a colander, and lay them on a dish, pouring over them a sauce made of one ounce of good butter, a third of a pinch of salt, the same of pepper, and a tablespoonful of vinegar, then serve.
Cauliflowers prepared the same way can be served with a white sauce or Hollandaise sauce. They are also eaten as a salad when cold.