Brussels Sprouts

Ingredients

• Three table-spoonfuls of butter
• One table-spoonful of salt
• One tea-spoonful of sugar
• One tea-spoonful of flour
• One-quarter tea-spoonful of pepper

Method

1. 1

   Soak sprouts in cold water, wash, and boil in salted water until tender.

2. 2

   Drain, sauté in butter, and serve.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 114. The excerpt below is the record exactly as published.

hree table-spoonfuls ^of butter. One table-spoonful of salt. One tea-spoonful of sugar. One tea-spoonful of flour. One-quarter tea-spoonful of pepper. Shake the pan over the fire until the sprouts become slightly colored ; then turn them into a warm dish, and serve. Brussels sprouts may also be cooked in milk the same as string beans. (See page 259.) CABBAGE WITH CORNED BEEF. Cut the cabbage, if large, into quarters, and soak it one hour in cold water. Add it to the boiling corned beef an hour and a quarter before serving-time, and let both boil very slowly. When tender, lift out the cabbage with a skimmer into a colander, to drain; remove the stump of the cabbage, and with a knife slightly chop the leaves. Add pepper, and salt also if the beef is not too salt. Press out all the water possible from the cabbage, and serve on a w^arm dish or around the corned beef, as may be desired. CABBAGE IN MILK. Chop the cabbage fine, having soaked it for one hour before chopping. Boil until tender in plenty of water, usually forty-five minutes if the boiling is slow. Drain well, cover with milk, and when hot, thicken to a cream 262 THE FA TTERN COOK- BOOK. with a little flour rubbed to a smooth paste with a small spoonful of butter. Boil one minute, stirring well; add salt and pepper, and serve. This is the most delicate way of cooking cabbage. CABBAGE HOT SLAW. Chop the cabbage fine, after soaking it one hour in cold water; and place it in an iron kettle with a cupful of vine- gar. Cover the kettle and set it where the cabbage will slowly stew for two hours, stirring often, and adding a little more vinegar as that in the kettle evaporates, but keeping only enough moisture in the kettle to keep the cabbage from burning. Should the vinegar be very strong, weaken it with a little water. When the cabbage is tender, add a little butter, salt and pepper, and serve hot. The slaw, when cooked, should be of a delicate pink- ish shade. It requires constant attention while cooking. CABBAGE SALAD. (See Salads.) CARROTS. Scrape and wash the carrots, and cut them in slices. Boil them one hour in plenty of water; then drain off all but half a cupful of the water, and add to the carrots one tea-spoonful of sugar

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