Stuffed Cauliflower

Ingredients:

Cauliflower
2 or 3 eggs
Forcemeat
Bacon
Stock

This light dish is useful for a summer lunch.

Parboil the trimmed cauliflower, plunge it into cold water and drain it. Bind the forcemeat (see recipe below) with two or three eggs. When it is well mixed and seasoned, use it to fill up the gaps between the flowerets, pushing it well down between them.

On the bottom of a saucepan - just large enough to hold the cauliflower - place some rashers of fattish bacon, put in the cauliflower head downwards, and braise it in some good stock for an hour or so.

When it is done, it should have absorbed all the stock.

Turn it right side up. Serve with tomato sauce.

Forcemeat

Ingredients:
4 oz. white breadcrumbs
1 tablespoon chopped parsley
1 teaspoon fresh or dried mixed herbs
Small amount of grated lemon rind
1 oz. finely chopped suet
¼ teaspoon pepper
½ teaspoon salt
Chopped lean ham (optional)
1 egg or a small amount of milk

Mix all the dry ingredients together, and then bind with the egg or milk.