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.