Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 192

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Ingredients.—To each ½ gallon of water allow 1 heaped tablespoonful of salt; a very small piece of soda. Mode.—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 them is, when they are dished, to stir in about 1½ 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. Time.—from 9 to 12 minutes after the water boils. Average cost, 1s. 4d. per peck. Sufficient.—Allow between 40 and 50 for 5 or 6 persons. Seasonable from November to March.