Cauliflower.
Trim off leaves and cut the stalk short.
Lay in ice-cold water for half an hour.
Tie it up in a bit of white netting.
Put into a clean pot, cover deep with salted boiling water.
Boil steadily, not hard, one hour and ten minutes.
Before taking it from the fire, put a cupful of boiling water in a saucepan.
Wet a heaping teaspoonful of corn-starch with cold water, and stir into the boiling until it thickens. Then add two tablespoonfuls of butter, and when this is well stirred in, the strained juice of a lemon.
Remove the net from the cauliflower, lay in a deep dish, and pour over it the drawn butter made by the addition of the lemon juice into sauce tartare.