Brussels Sprouts

Ingredients

• Brussels Sprouts
• 1 teaspoonful salt
• a small piece butter
• a little pepper

Method

1. 1

   Soak sprouts in cold water with salt, trim stems and outer leaves.

2. 2

   Boil in salted water for 10 minutes, drain, add butter and pepper, and serve immediately.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 63. The excerpt below is the record exactly as published.

1 teaspoonful salt to each quart of Avater, a pinch of sugar and soda. Boil till tender with lid off about 20 minutes. Drain and shake in pan till dry, add pepper and a small piece of butter. Serve hot with parsley sauoe. 60 TRIED FAVOURITES COOKERY BOOK. Baked Haricot Beans. Soak overnight, and boil till tender in same water. Place in buttered baking dish. Sprinkle with nut oil, and bake in moderate oven till nicely brown,. Beans, Haricot, a la Vevey. 1 dessertspoonful Butter, 1 breakfastcupful Milk, 1 dessertspoonful Flour, 1 tablespoonful chopped Parsley, Pepper and Salt. Soak beans all night in cold water ; then drain off'; put them on to boil with a teaspoonful of dripping, but no salt. Boil for 2^ hours, and drain them diy. Put the butter and flour into a pan, and stir over the fire; then add tlie milk, and stir till boils. Add parsley, pepper, and salt; mix well, and pour over the beans when dished — serve hot. Beet Root. Wash and brush the roots, being careful to avoid breaking off the fibres, to prevent the juice escaping, and spoiling the colour and flavour. Put them in a pan of boiling water, adding salt and a small piece of soda, and boil from 1 to 2 hours, according to size. Put into cold water, and rub off the skin with the hand. Slice them, and serve either with vinegar or mustard sauce. Beetroot is very good boiled as usual, and served covered with white or parsley sauce, or with Spanish onions sliced. When a piece of straw will pierce the beets, they are ready. Beet Root, Fried. Prepare as above. Season with pepper and salt. Fry slices in butter or dripping. Place on a flat dish, and garnish with parsley. Brussels Sprouts. Allow them to stand for some time in cold water and salt, cut off stems, and take away outer leaves. Throw into plenty of fast boiling water, salted. Boil fast with lid off, skimming occasionally. Boil quickly 10 minutes. Drain. Add a small piece butter and a little pepper

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