Pick off the leaves and cut the stalk close to the bottom of the bunch
of flowers. Lay in cold water for half an hour. Unless _very_ large,
do not cut it; if you do, quarter neatly. Tie a close net of coarse
bobbinet lace or tarlatan about it to prevent breaking or bruising; put
into boiling water salted, and cook until tender. Undo and remove the
net, and lay the cauliflower in a hot dish. Have ready a large cupful
of nice drawn butter and pour over it. A little lemon-juice makes of
this a _sauce tartare_.
Cut with a silver knife and fork in helping it out, and give a little
of the sauce to each person. Take it out of the water as soon as it is
done, serve quickly, and eat hot. It darkens with standing.