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