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Updated: June 22, 2025
There was salmon, an omelet, mutton cutlets with mashed potatoes, stewed kidneys, cauliflowers, cold meats, and apricot tarts everything cooked too much, and swimming in sauce which, but for its grittiness, would have been flavourless. However, there was some fairly fine fruit on the glass stands, particularly some peaches.
To a sensitive mind there is always more or less of the shocking in such exhibitions; and I do not wish to spoil your appetite for dinner. We will dine. I can give you some veal a la Menehoult, with cauliflowers in veloute sauce after that a glass of Clos de Vougeot then your nerves will be sufficiently steadied."
Of the vegetable-garden, which lies adjacent, the lion's share is appropriated to the Master, and twelve small, separate patches to the individual brethren, who cultivate them at their own judgment and by their own labor; and their beans and cauliflowers have a better flavor, I doubt not, than if they had received them directly from the dead hand of the Earl of Leicester, like the rest of their food.
To this eating-house Leander repaired the very next evening, urged by a consuming desire to learn the full particulars of the adventure which his prototype in misfortune had met with. It was an unpretending little place, with the bill of fare wafered to the door, and red curtains in the windows, setting off a display of joints, cauliflowers, and red herrings.
Green, red, and yellow capsicums, the end of July, and following month. Chilies, tomatas, cauliflowers, and artichokes, towards the end of July, and throughout August. Jerusalem artichokes for pickling, July and August, and for three months after. French beans and radish pods, in July. Mushrooms, for pickling and for ketchup, in September. Red cabbage, and samphire, in August.
The following table will be a guide in boiling vegetables, but it must be remembered that the youngest and freshest boil in the least time; and that in winter all the roots except potatoes require nearly double the time to cook, that they would take in summer, when they are new; spinach, ten to fifteen minutes; brussels sprouts, peas, cauliflowers, and asparagus, fifteen to twenty minutes; potatoes, cabbage, corn, and string-beans, twenty to thirty minutes; turnips, onions, and squash, twenty to forty minutes; beets, carrots, and parsnips, about one hour.
I look at them, and recall with some irony those great round bunches in the shape of cauliflowers, which our florists sell in France, wrapped in white lace-paper! Still no letters from Europe, from any one. How things change, become effaced and forgotten!
Though the Franciscans live upon charity, they have almost always a garden connected with their convent, where they raise multitudes of cabbages, cauliflowers, finocchi, peas, beans, artichokes, and lettuce. Indeed, there is one kind of the latter which is named after them, capuccini. But their gardens they do not till themselves; they hire gardeners, who work for them.
This excellent vegetable can be dressed either in a bechamel sauce, or with butter and lemon-juice. It is gently stewed, first of all, and it requires pepper and salt. The sauces can be varied with tomato, or with some of the good English bottled sauces stirred with the bechamel. Simmer the cauliflowers till tender. Prepare a mince of veal and pork, and season it well with a little spice.
Consider, for instance, what wastes of wordy imitation and ambiguity the ordinary educated person in the big towns could pour out on the subject of the sea. A country girl I know in the county of Buckingham had never seen the sea in her life until the other day. When she was asked what she thought of it she said it was like cauliflowers.
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