BhtjsselS Speouts. —Trim them neatly one by one, wash them, and then boil them in plenty of salted water. Meanwhile, melt an ounce of butter, and mix it with a tablespoonfnl of flour j add popper and salt with a little nutmeg, then moisten with a tumbler full of cold milk, stirring on the fire till the same thickens. Into this sauce put the sprouts the moment they are cooked and effectually drained from the water they were boiled in. Keep them warm in the saucep n till wanted. There should not be too much sauce, but only enough to keep the sprouts together.
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https://paperspast.natlib.govt.nz/newspapers/GLOBE18800715.2.26.1
Bibliographic details
Globe, Volume XXII, Issue 1994, 15 July 1880, Page 4
Word Count
104Page 4 Advertisements Column 1 Globe, Volume XXII, Issue 1994, 15 July 1880, Page 4
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