BAKED CAULIFLOWER
- 1½ pounds cauliflower,
- 2 ounces butter,
- 1 gill cream,
- ½ tablespoonful meat extract,
- 2 tablespoonfuls flour,
- A pinch of ground mace.
Boil the cauliflower. Heat one and a half ounces butter and two tablespoonfuls Gold Medal Flour to a golden brown, add the cream and half a pint of the water in which the cauliflower has been boiled, with half a teaspoonful meat extract dissolved in it. Boil this sauce till thick, then flavor with ground mace. Strain and pour over the cauliflower, which has been placed in a deep dish. Melt the remaining half ounce butter, pour it over, sprinkle with grated Parmesan cheese and bake in a hot oven, standing the dish in a pan of boiling water.