Brussels Sprouts Recipe
Brussels Sprouts Recipe with Brussels Sprouts, Butter, Salt & Pepper.
INGREDIENTS
1 lb (450g) Brussels Sprouts
1 oz (25g) Butter
Salt & Pepper
METHOD
Wash the sprouts, carefully trimming off all the outside and discoloured leaves. Have ready a saucepan containing plenty of fast boiling water, salted with 1 teaspoon of salt to every pint (600ml) of water, and put the sprouts in this. Keep them boiling rapidly, with the lid off, until cooked. This will be about 20 to 25 minutes. Try them with a fork, and if the stalk ends are quite tender they are done. Do not cook them longer than is necessary, or they will lose their colour.
Drain thoroughly in a colander, then return them to the saucepan, with the butter and a sprinkling of pepper, and toss them about in the melted butter for a few minutes.
Turn them out into a hot dish, in as much of a pyramid shape as possible. If liked, they may be served with some cream stirred in with them. It is a great improvement.
Enough for 2 or 3 people.
Based on the Brussels Sprouts recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).