Brussels Sprouts.
Pick over, trim, and lay in cold water for half an hour cook quickly in boiling water, a little salt, for fifteen minutes. Drain carefully, put upon a flat dish, and pour drawn butter over them.
Pick over, trim, and lay in cold water for half an hour cook quickly in boiling water, a little salt, for fifteen minutes. Drain carefully, put upon a flat dish, and pour drawn butter over them.