Brussels Sprouts

Ingredients

• the sprouts
• a little salt
• a bit of butter
• some flour
• pepper
• a spoonful of broth

Method

1. 1

   Remove loose leaves from sprouts, cook in boiling salted water for fifteen minutes, then drain.

2. 2

   Sauté in butter until slightly browned.

3. 3

   Arrange in a dish, sprinkle with flour, pepper, salt, and broth, then garnish with fried croutons.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 127. The excerpt below is the record exactly as published.

BRUSSELS SPROUTS. 315 each leaf separately, spread the rice thickly on it, and roll it up. When all are done in this way, take a stewpan with pieces of butter and some onions cut very finely, cook them well with a little water. Then place the balls of rice in the stewpan, and cook them until the cabbage is well done. When cooked, throw some grated cheese over them, and serve with tomato sauce. Brussels Sprouts* Remove the loose hanging leaves. Put the sprouts in a saucepan of boiling water with a little salt, and let them cook for fifteen minutes. Let them drain on a sieve. Meanwhile, have ready a stewpan with a bit of butter. Place the sprouts in this, and let them just turn a little brown. Arrange them in a pyramid in a deep dish ; dredge some flour, pepper, and salt into the butter, and a spoonful of broth

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