Brussels Sprouts from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Pick the sprouts carefully, rejecting all loose, dead leaves, and then throw the Sprouts into cold fresh water, so that any lurking insects may be drawn out. Wash and pick carefully after the Sprou...
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Ingredients
- A Quart of Brussels Sprouts
- ½ Gallon of Water
- A Tablespoonful of Salt
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