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Brussels Sprouts


Remove any wilted leaves from the outside of the sprouts, and let them stand in cold salted water from fifteen to twenty minutes, so that any insects there may be in them will come out. Put the sprouts into salted, rapidly boiling water, and cook uncovered fifteen or twenty minutes, or until tender, but not until they lose their shape. Drain them thoroughly in a colander; then place them in a saucepan with butter, pepper, and salt, and toss them until seasoned; or mix them lightly with just enough white sauce to coat them.


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The Century Cook Book (1901).

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