Brussels Sprouts with Parmesan from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Trim one or two pounds of Brussels sprouts and let them, lie for about one hour in cold water with a little salt, then put them into a stewpan with sufficient fresh cold water to cover them, a litt...
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Cooking tools:
- Chef's knife
- Mixing bowl
- Pot
- Stove
- Colander
- Grater
- Spoon
Ingredients
- cold water
- brussels sprouts
- water
- soda
- fresh cold water
- salt
- butter
- parmesan cheese
- sprouts
- parmesan
- croûtons
- hot water
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