Use for this dish the smaller and more indifferent cauliflowers. Cut
them into small clusters; lay in cold salt and water half an hour,
and stew fifteen minutes in boiling water. Turn most of this off,
leaving but half a teacupful in the saucepan. Add to this a half-cupful
of milk thickened with a very little rice or wheat flour, and two
tablespoonfuls of melted butter, pepper, and salt. Shake the saucepan
over the fire gently until it boils; take out the cauliflowers with a
perforated skimmer, lay in order upon a dish, and pour the sauce over
them.