Cauliflower Sauce
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Cauliflower Sauce.
1 small cauliflower.
3 tablespoonfuls butter, cut in bits, and rolled in flour.
1 onion.
1 small head of celery.
Mace, pepper, and salt.
1 teacupful water.
1 teacupful milk or cream.
Boil the cauliflower in two waters, changing when about half done, and throwing away the first, reserve a teacupful of the last. Take out the cauliflower, drain and mince. Cook in another saucepan the onion and celery, mincing them when tender. Heat the reserved cupful of water again in a saucepan, add the milk; when warm put in the cauliflower and onion, the butter and seasoning - coating the butter thickly with flour; boil until it thickens.
This is a delicious sauce for boiled corned beef and mutton.
-----------
Cauliflower Sauce.
1 small cauliflower.
3 tablespoonfuls butter, cut in bits, and rolled in flour.
1 onion.
1 small head of celery.
Mace, pepper, and salt.
1 teacupful water.
1 teacupful milk or cream.
Boil the cauliflower in two waters, changing when about half done, and throwing away the first, reserve a teacupful of the last. Take out the cauliflower, drain and mince. Cook in another saucepan the onion and celery, mincing them when tender. Heat the reserved cupful of water again in a saucepan, add the milk; when warm put in the cauliflower and onion, the butter and seasoning - coating the butter thickly with flour; boil until it thickens.
This is a delicious sauce for boiled corned beef and mutton.
