• 2 lb. (1 k.) brussels sprouts
• 3 rashers of bacon

The sprouts must be firm and hard, not leafy and not too large.

Boil as in the previous recipe. Drain well. Meanwhile fry the bacon, drain and keep hot in a fireproof dish. Toss the sprouts in the bacon fat for 2 or 3 minutes, so that they are lightly fried all round – do not have the fat too hot when doing this. Lift them out with a slice or perforated spoon and add them to the chopped