Cauliflower

How to make it

1. 1

   The cauliflower must be firm and white without black specks and without any trace of a greenish or blue-violet colour.

2. 2

   The leaves are removed, and some of the stalk is cut off.

3. 3

   The cauliflower is laid florets down in a bowl of cold water with 1 tablespoon vinegar or salt, and left thus for 0.5 hour to cleanse it of any insects and the like.

4. 4

   Put over the fire in boiling, salted water; a cross is cut in the stalk, whereby it cooks just as quickly as the florets.

5. 5

   The cauliflower is served with melted butter containing finely chopped parsley, or with creamed butter alongside.