1 small cauliflower.
3 tablespoonfuls butter, cut in bits, and rolled in flour.
1 onion.
1 small head of celery.
Mace, pepper, and salt.
1 teacupful water.
1 teacupful milk or cream.
Boil the cauliflower in two waters, changing when about half done, and
throwing away the first, reserve a teacupful of the last. Take out the
cauliflower, drain and mince. Cook in another saucepan the onion and
celery, mincing them when tender. Heat the reserved cupful of water
again in a saucepan, add the milk; when warm put in the cauliflower and
onion, the butter and seasoning—coating the butter thickly with flour;
boil until it thickens.
This is a delicious sauce for boiled corned beef and mutton.