Brussels Sprouts (Rosenkohl)

Ingredients

• 3 lbs. Brussels sprouts
• 3 oz. butter
• I tablespoonful flour
• I pint stock
• I teaspoonful chopped parsley
• i ,, ,, onion
• A pinch of nutmeg
• A pinch of carbonate of soda
• pepper
• Salt

Method

1. 1

   Throw the sprouts, after removing the outer leaves, into 3 quarts boiling water with salt and a pinch of carbonate of soda.

2. 2

   After boiling, drain and dry.

3. 3

   Brown an oz. of butter with flour and sugar, add stock, chopped onion, parsley, pepper, nutmeg, and remaining butter.

4. 4

   Boil, then add sprouts and simmer gently for 30 minutes.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 58. The excerpt below is the record exactly as published.

A pinch of carbonate of soda, pepper. Salt. I teaspoonful chopped parsley, i ,, ,, onion. 3 lbs. Brussels sprouts. 3 oz. butter. I tablespoonful flour. I pint stock. A pinch of nutmeg

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