Brussels Sprouts

Choux de Bruxelles


  • A Quart of Brussels Sprouts
  • ½ Gallon of Water
  • A Tablespoonful of Salt


Pick the sprouts carefully, rejecting all loose, dead leaves, and then throw the Sprouts into cold fresh water, so that any lurking insects may be drawn out. Wash and pick carefully after the Sprouts have remained about twenty minutes in the water. Then put them into half a gallon of boiling water, and add immediately a tablespoonful of salt and a quarter of a spoon of bicarbonate of soda (cooking soda). Let the Sprouts boil (uncovered) for twenty minutes, or just long enough to make them tender all through. By no means must they be soft, or go to pieces. Boil rapidly. Then drain in a colander, season well with pepper and salt, and serve in a heated dish with a Drawn Butter Sauce poured over.