Brussels Sprouts Purde

Ingredients

• ½ lb. Brussels sprouts
• 2 oz. butter
• 1 tablespoonful of flour
• 1 onion
• 2 oz. lean ham
• ½ teaspoonful of sugar
• 1 gill boiled milk
• 1 quart white stock
• salt and pepper

Method

1. 1

   Boil the sprouts, drain and mince them.

2. 2

   Cook the minced ham, onion, and butter together over a slow fire for ten minutes.

3. 3

   Add the flour, sprouts, milk, and stock.

4. 4

   Let it simmer gently for ten minutes, stirring frequently.

5. 5

   Rub through a hair sieve.

6. 6

   Add sugar and season well.

7. 7

   Re-heat and pour into a hot tureen.

8. 8

   Serve with fried croutons.

As published

This recipe was extracted from Berridge House recipe book (1910), page 22. The excerpt below is the record exactly as published.

Brussels Sprouts Purde \ lb. Brussels sprouts, 2 oz. butter, 1 tablespoonful of hour, 1 onion, 2 oz. lean ham, £ teaspoonful of sugar, 1 gill boiled milk, salt and pepper. 1 quart white stock

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