Boiled Brussels Sprouts

Ingredients

• To each 1/2 gallon of water
• 1 heaped tablespoonful of salt
• a very small piece of soda

Instructions

1. Clean the sprouts from insects, nicely wash them, and pick off any dead or discoloured leaves from the outsides;
2. put them into a saucepan of _boiling_ water, with salt and soda in the above proportion;
3. keep the pan uncovered, and let them boil quickly over a brisk fire until tender;
4. drain, dish, and serve with a tureen of melted butter, or with a maître d'hôtel sauce poured over them.
5. Another mode of serving is, when they are dished, to stir in about 1-1/2 oz. of butter and a seasoning of pepper and salt.
6. They must, however, be sent to table very quickly, as, being so very small, this vegetable soon cools.
7. Where the cook is very expeditious, this vegetable, when cooked, may be arranged on the dish in the form of a pineapple, and, so served, has a very pretty appearance.