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📝 Description
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72
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🥘 Ingredients
To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; a _very small_ piece of soda.
👨🍳 Method
Clean the sprouts from insects, nicely wash them, and pick off any dead or discoloured leaves from the outsides; put them into a saucepan of _boiling_ water, with salt and soda in the above proportion; keep the pan uncovered, and let them boil quickly over a brisk fire until tender; drain, dish, and serve with a tureen of melted butter, or with a maître d'hôtel sauce poured over them. Another mode of serving is, when they are dished, to stir in about 1-1/2 oz. of butter and a seasoning of pepper and salt. They must, however, be sent to table very quickly, as, being so very small, this vegetable soon cools. Where the cook is very expeditious, this vegetable, when cooked, may be arranged on the dish in the form of a pineapple, and, so served, has a very pretty appearance.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's boiled Brussels sprouts this week, and I must say, the simplicity of the method was refreshing in our modern world of complex cooking techniques. The key, I found, was the brisk boil and the careful attention to cleaning the sprouts — a detail that might seem tedious but truly elevates the final dish. The small piece of soda was the real surprise; it made the sprouts surprisingly tender and vibrant green. This recipe is perfect for the weeknight cook looking to add a touch of vintage charm to their meal. The quick cooking time and minimal ingredients make it an excellent side dish for busy evenings. I opted for the melted butter, and the combination of the hot sprouts and the rich, salty butter was delightfully comforting. Serve them quickly, as Mrs. Beeton advised, and enjoy a taste of history on your modern dinner table.
