Wash well in salted water about two pounds of
Brussels sprouts and pick them over well. Place them on a fire in a
saucepan filled with water, a little salt and bicarbonate of soda. With
the lid off boil fast till tender; about twenty to twenty-five minutes.
When done drain them and dry on a cloth. Put in a large saucepan a
good-sized lump of butter and a little salt and pepper. Toss the sprouts
in this until they become quite hot again, but do not fry them. Serve on
a quartered round of buttered toast.
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