Boiled Brussels Sprouts
6 personsIngredients
Directions
Prepare and boil
Clean the sprouts from insects, wash them, and pick off any dead or discolored leaves from the outsides.
Put them into a saucepan of boiling water, with salt and soda in the above proportion.
Keep the pan uncovered, and let them boil quickly over a brisk fire until tender.
Dish and serve
Drain, dish, and serve with a tureen of melted butter, or with a maître d'hôtel sauce poured over them.
When they are dished, stir in about 1-1/2 oz. of butter and a seasoning of pepper and salt.
They must be sent to table very quickly, as they soon cool.
If the cook is very expeditious, arrange the vegetable on the dish in the form of a pineapple for a pretty appearance.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Butter (in the method)
- Adds richness and flavour, coating the hot sprouts as it melts.
The step that matters
Serve straight away. Sprouts cool quickly once drained and dished, losing the warmth that makes them appealing. They should go to the table as soon as they are dished.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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