Brussels Sprouts

Ingredients

• Brussels sprouts
• a piece of butter
• a tablespoonful of flour
• two tablespoonfuls of good stock or sour milk
• salt
• pepper

Method

1. 1

   Trim and boil Brussels sprouts in salted water for about 20 minutes.

2. 2

   Drain, then place in a stewpan with butter, flour, stock or sour milk, salt, and pepper.

3. 3

   Stew until tender.

4. 4

   Optionally, simmer in a brown roux with gravy.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 28. The excerpt below is the record exactly as published.

Brussels Sprouts. — Trim them and boil them in salted water for about twenty minutes ; drain off the water ; put them into a stewpan with a piece of butter, a tablespoon ful of flour, two tablespoonfuls of good stock or sour milk, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.