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Boiled Brussels Sprouts

Wash well in salted water about two pounds of Brussels sprouts and pick them over well. Place on the fire in a saucepan filled with water a little salt and bicarbonate of soda; leave off the lid and boil fast till quite tender, say about twenty to twenty-five minutes. When done drain them and dry on a cloth, and put in a large sautepan a good-sized lump of butter and a little salt and pepper, and toss the sprouts in this until they become quite hot again, but do not fry them. They may be served on a quartered round of buttered toast or separately, as desired.

Brussels Sprouts, Maitre d'Hotel Boil the sprouts to be used and then place them in a large saucepan with a lump of butter and heat them well. Put a half pound of fresh butter in a pan with two tablespoonfuls of chopped parsley, the juice of a couple of lemons, a little salt and white pepper, and mix together well with a spatula, and when it boils stir quickly. Place the sprouts on a dish and turn the sauce over them.