Brussels Sprouts

Ingredients

• pepper
• salt

Directions

1. Remove any wilted leaves, soak in cold salted water, to draw out any insects that may be in them, cook in boiling salted water (uncovered) till tender, but not till they lose their shape ; season with butter, pepper and salt, or cover with a cream or Hollandaise sauce.

2. ASPARAGUS.

3. Cut off the white, hard end of the stalks, untie the bundles, soak for half an hour in cold water, tie them up again and cook in boiling salted water until ten- der; remove onto slices of buttered toast, cut the string and season with butter, pepper and salt, or cover with a white or poulette sauce; or cut the as- paragus in inch pieces, boil and season as directed above, or serve plain without toast.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.