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Brussels Sprouts with Brown Butter

Carefully remove all outer stale leaves of a quart fresh Brussels sprouts, wash in two different changes of water, then plunge into a quart boiling water with a teaspoon salt and boil for twenty minutes. Drain on a sieve and place in saucepan with a small piece of butter, season with a half teaspoon salt and two saltspoons pepper, gently toss, then dress on a vegetable dish. Place an ounce butter in a black frying pan, shuffle pan on fire until butter attains a nice brown colour, then pour it over sprouts and serve.