Brussels sprouts au lard

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
Instructions (8)
  1. Soak the sprouts in the usual way, choosing the smallest, and trimming them evenly.
  2. Put them on in slightly salted water, and boil for fifteen minutes.
  3. Lay the sprouts on a sieve to drain.
  4. Cut 6 oz. of either ham or bacon into dice and fry these till crisp, but not discoloured.
  5. Lift out the bacon.
  6. Lay the sprouts into the pan it was in, sprinkle the sprouts with coralline pepper, and fry them for five minutes in the bacon fat.
  7. Mix the bacon with them, and turn it all out on to a hot dish.
  8. Strew a spoonful of grated Parmesan cheese over it and serve very hot.
Original Text · last edited 4 days ago
Brussels sprouts au lard.—Soak the sprouts in the usual way, choosing the smallest, and trimming them evenly; then put them on in slightly salted water, and boil for fifteen minutes. when they must be laid on a sieve to drain. Cut 6 oz. of either ham or bacon into dice and fry these till crisp, but not discoloured; now lift out the bacon, lay the sprouts into the pan it was in, sprinkle the sprouts with coralline pepper, and fry them for five minutes in the bacon fat. Now mix the bacon with them, and turn it all out on to a hot dish, strew a spoonful of grated Parmesan cheese over it and serve very hot.
Notes
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