Pour no butter over them, but send some up in a boat, or white sauce ([No. 2 of No. 364]).
Sea Kale,—(No. 124.)
Is tied up in bundles, and dressed in the same way as asparagus.
Cauliflower.—(No. 125.)
Choose those that are close and white, and of the middle size; trim off the outside leaves; cut the stalk off flat at the bottom; let them lie in salt and water an hour before you boil them.
Put them into boiling water with a handful of salt in it; skim it well, and let it boil slowly till done, which a small one will be in fifteen, a large one in about twenty minutes; take it up the moment it is enough, a minute or two longer boiling will spoil it.
N.B. Cold cauliflowers and French beans, carrots and turnips, boiled so as to eat rather crisp, are sometimes dressed as a salad ([No. 372] or [453]).
Broccoli.—(No. 126.)
Set a pan of clean cold water on the table, and a saucepan on the fire with plenty of water, and a handful of salt in it.