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Brussels Sprouts with Butter
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 162. The excerpt below is the record exactly as published.
BRUSSELS SPROUTS WITH BUTTER. Pick and boil a pound of nice Brussels spi*out8 as in the foi-egoing ; drain and fry them in a frying-pan with half an ounce of butter for five minutes, taking cai*e to toss them to prevent burning. Sprinkle with salt, pepper, and grated nutmeg, toss up, and serve. PRACTICAL HOUSEHOLD COOKERY. 367 739, TURNIPS WITH GRAVY. Select six tender and medium-sized turnips, peel and wash them well, then blanch in boiling water with a tea- spoonful of salt for five minutes ; drain, and cut into four. Melt one ounce of fresh butter in a saut6-pan, add the pieces of turnips, frj them to a nice light brown, season with salt
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