Cauliflower au gratin .
1 large cauliflower.
4 tablespoonfuls grated cheese.
1 cup drawn butter.
Pepper and salt.
A pinch of nutmeg.
Boil the cauliflower until tender (about twenty minutes), having first tied it up in a bag of coarse lace or tarlatan. Have ready a cup of good drawn butter, and pour over the cauliflower, when you have drained and dished the latter. Sift the cheese thickly over the top, and brown by holding a red-hot shovel so close to the cheese that it singes and blazes. Blow out the fire on the instant, and send to the table.