Soak it in salt and water to draw out any insects, and trim off the outside leaves.
Put it, with the flower downwards, into a saucepan of boiling water with salt in it, and cook from twenty to thirty minutes, according to its age.
Drain it on a sieve or colander.
If liked, it may be served with [white] or [French sauce] poured over it (see Sauces.)
Green Peas.
Put them into plenty of boiling water, with a little sugar and a sprig or two of mint.
Boil gently with the lid off the saucepan for twenty minutes or more, according to their size and age.
Drain them in a colander.
Then put them into a saucepan with a little piece of butter, a teaspoonful of castor sugar, pepper and salt, and shake them over the fire for a minute or two.