CAULIFLOWER IN BATTER
A medium-sized cauliflower, butter, 2 tablespoonfuls flour, ¹⁄₂ pint milk, 1 egg, ¹⁄₂ teaspoonful baking powder, brown sauce, seasoning.
Method.—Put the flour into a basin, season with salt and pepper, make a hollow in the middle, and pour in gradually sufficient cold milk to form a perfectly smooth paste. Work this well with a wooden spoon, and then stir in the remainder of the milk; cover the basin with a cloth and leave it for two hours. Boil the cauliflower until it is just tender; drain all the moisture from it and divide it into small pieces and put into a buttered gratin (or pie) dish, and season with salt, pepper, and nutmeg. Whisk the egg to a thick froth and add it to the batter, then stir in the baking powder and pour over the cauliflower; place a few pieces of butter on the top, and bake at once in a quick oven. Serve with the brown sauce in a tureen. Other vegetables of various kinds may be cooked in the same way.