Brussels Sprouts au Jus
From Recipes for high-class cookery, 1912
Carrots, turnips, cauliflower, etc., may be cooked in the same way.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 17. The excerpt below is the record exactly as published.
BRUSSELS SPROUTS AU JUS. Trim and wash the sprouts, and cook in boiling salted water with a pinch of soda for five minutes. Drain, and put them on with the boiling stock. Cook till tender, about twenty minutes, dish neatly ; reduce the stock by quick boiling, and pour it round the sprouts. Note. — Carrots, turnips, cauliflower, etc., may be cooked in the same way. CAULIFLOWER AU GRATIN. Trim, wash, and boil the cauliflower. Drain it and put it on a fireproof dish. Make 1 lb. sprouts. I ^ pint boiling white stock
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