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.

Brussels Sprouts Sauted

One pound of Brussels sprouts should be thoroughly washed and boiled, and then put into a pan over the fire, together with a good-sized lump of butter, a little salt, and tossed for eight minutes. Sprinkle over them a little chopped parsley, and serve, when done.

Brussels Sprouts Sauted With Cream

One pound of sprouts should be carefully pared, picked and blanched; drain and put into a sautepan and two tablespoonfuls of veloute sauce; season with a little salt, pepper and nutmeg, and add half a breakfast cupful of sweet cream. Heat well, but do not allow them to come to a boil for five to six minutes, tossing them frequently to prevent burning. Dress them on a hot dish, and serve.