Brussels Sprouts
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- Brussels sprouts
- water
- 1 slice bread
- butter
Instructions
- Free the Brussels sprouts from all discoloured leaves.
- Cut the stems even.
- Wash the sprouts thoroughly.
- Throw them into a pan of properly salted water.
- Boil them quickly for eight to ten minutes.
- Drain them well.
- Serve them upon a rather thick round of toasted bread buttered on both sides.
- Send good melted butter to table with them.