BRUSSELS SPROUTS 295 



to the milk and stir over a low fire until it thickens, 

 then remove the pan at once from the stove ; season 

 the sauce with salt, pepper, a pinch of castor sugar 

 and a little grated nutmeg and add half an ounce of 

 fresh butter divided into small pieces. Heat the slices 

 of Beetroot with a little butter, then arrange them on 

 a hot dish and pour the sauce over them. 



BRUSSELS SPROUTS. 



If practicable, Sprouts should be steamed and not 

 boiled ; by the former process of cooking much less 

 water is necessarily absorbed than by the latter, and 

 many valuable properties of the vegetable are retained 

 which would be lost by boiling ; moreover, another 

 advantage is that the Sprouts can be more easily and 

 thoroughly drained. The Sprouts should be looked 

 at occasionally so that they may be taken up at the 

 right moment, which is as soon as they are tender 

 without being overdone. When they are free from 

 moisture pour a liberal supply of melted fresh butter 

 over them, which has been seasoned with salt, pepper, 

 and a very little powdered mace and heated in a small 

 saucepan, or parsley sauce can be used instead of 

 butter. Small Sprouts which are quite young may 

 with advantage be added to a salad composed of 

 various kinds of cooked vegetables. They also make 

 an excellent puree if passed through a sieve and re- 

 heated with a small quantity of white sauce and 

 butter, and may be used as a support for fried cutlets. 



