Mrs Beetons Vegetables Revisited
Boiled Brussels Sprouts
Brussels Sprouts
To each 2½lt (4 pints) Water allow:
1 tbsp (heaped) Salt
Bicarbonate of Soda
Butter
Maître d’Hôtel Sauce (optional)
Clean the sprouts removing any insects, wash and pick off any dead or discoloured leaves from the outsides.
Put into a saucepan of boiling water, with salt and bicarbonate of soda.
Keep the pan uncovered and allow boil quickly over a medium to high heat until tender.
Drain, dish and serve with a tureen of melted butter, or with a Maître D’Hôtel Sauce poured over them.
Another way of serving is, when they are dished, to stir in about 40g (1½oz) of butter and a seasoning of salt and pepper.
They must, however, be served very quickly, as, being so very small, this vegetable soon cools.
This vegetable, when cooked, may be arranged on the dish in the form of a pineapple for serving, which gives a very pretty appearance.
Time: From 9 to 12 minutes after the water boils.
Sufficient: Allow between 40 and 50 for 5 or 6 persons.
Seasonable from November to March.
BOILED BRUSSELS SPROUTS
1096. INGREDIENTS - To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; a very small piece of soda.
Mode - Clean the sprouts from insects, nicely wash them, and pick off any dead or discoloured 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; drain, dish, and serve with a tureen of melted butter, or with a maître d’hôtel sauce poured over them. 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. They must, however, be sent to table very quickly, as, being so very small, this vegetable soon cools. 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.
Time - From 9 to 12 minutes after the water boils.
Average cost, 1s. 4d. per peck.
Sufficient - Allow between 40 and 50 for 5 or 6 persons.
Seasonable from November to March.
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