A fine head of Cauliflower. 4 tablespoons of Cream or Milk. A few slices of Onion, chopped fine. 2 oz. of mild Cheese, grated.
The yolk of I Egg.
2 oz. of Fine Bread-crumbs.
1 saltspoonful of Salt.
Half a saltspoonful of Pepper and Cayenne.
Boil the milk with the chopped onion, then add the grated cheese (keeping a little for sprinkling afterwards), let it boil up; draw it aside and add gradually the yolk of the egg, pepper, salt, cayenne, and bread-crumbs. Mix all thoroughly, keep nice and warm, and pour over the cauliflower, which should be ready (having been previously boiled nice and tender in a saucepan of water with the head downwards, leaving the pot open); break the cauliflower into neat little pieces (remove all green and stalk), pour the mixture over the cauliflower on a baking-dish, and then on the top a little more bread-crumbs and grated cheese. Bake for a few minutes in the oven, and serve with cutlets.
Vegetable Marrows done in this way are very good.
When the roast is well done, remove all the fat from the brown gravy; add half a cup of cream and a teaspoon of maizena to it. Stir well, and let it thicken, and serve with your joint.