154. Purée of Cauliflower Sauce.—Boil a cauliflower well in three pints of water, in which you have previously put one ounce of butter, two tablespoonfuls of salt; when done, chop it up, having prepared and slowly cooked in a stewpan an onion sliced, a little celery, half a turnip, one ounce of ham, two of butter, a little bay-leaf, mace, add then the cauliflower, stir round, add a tablespoonful of flour, moisten as above for onions, pass and finish the same way.
155. Jerusalem Artichoke Sauce.—Peel twelve, and well wash, boil till tender, and proceed as above.
156. Turnip Sauce Purée.—Boil six middle-sized ones, press all the water you can out of them, and proceed as the above.
157. White Cucumber Purée.—Peel two, or one large one, cut in slices, put in the stewpan with the same vegetables, &c., as for the cauliflower; when tender, add a tablespoonful of flour, three gills of milk or broth, boil, and finishing as the cauliflower.
158. Sorrel Sauce, or Purée.—Wash well four handfuls of sorrel, put it nearly dry into a middle-sized stewpan, with a little butter; let it melt, add a tablespoonful of flour, a teaspoonful of salt, half one of pepper, moisten to a thick purée, with milk, or broth, or cream; pass it through a sieve, put it back in a stewpan, warm again, add two whole eggs, two ounces of butter, and stir well, and serve where directed.