Cauliflower au Gratin. Time—¾ hour.
1 cauliflower, 1 oz. butter, 1 oz. flour, 1 gill water, 2 or 3 tablespoonfuls cream or ½ pint milk, 2 oz. grated cheese; pepper, salt, and a little cayenne to taste.
Boil the cauliflower, remove all the green leaves, put it in a pudding-basin which has been greased and sprinkled with raspings, with the flower upwards, and press it into shape. Melt the butter, mix the flour in smoothly, add the water and stir well over the fire for 5 minutes, then add the cream or milk, the seasoning and half the grated cheese, and heat the sauce. Pour the sauce over the cauliflower, and sprinkle the rest of the cheese over the top. Brown it in a quick oven.