Cut off the flower of two heads of cauliflower well boiled, put a
teaspoonful of chopped onions into a stewpan with a small piece of
butter, pass them over a moderate fire about five minutes, then put the
cauliflower in and mash them with a wooden spoon, add one tablespoonful
of flour, and ten ditto of white broth (No. 133), let it boil about
fifteen minutes, season with a teaspoonful of sugar, half ditto of salt,
rub it through a tammie into a clean stewpan, add a gill of good cream
and serve, if too thick, moisten with a little milk.