BRUSSELS SPROUTS

(The best way to cook them)

Having cleaned and trimmed your sprouts, let them simmer in salted water,
to which you have also added a little soda to preserve the color. Or, if
you do not like to add soda, keep the pan firmly covered by the lid. When
tender, take them out and let them drain, place them in another pan with
a good lump of butter or fat; stir, so as to let the butter melt at once,
and sprinkle in pepper and a tiny pinch of nutmeg.

[_Mdlle. Germaine Verstraete_.]



RAGOUT OF MUTTON

Fry the mutton very well. Then place in another pan sufficient water to
cover your mutton, adding pepper, salt, a little nutmeg, a celery, and a
few white turnips cut in pieces. When they are well cooked, add the meat
and let all simmer for two hours.

[_V. Verachtert_.]



STEWED SHOULDER OF MUTTON

Put in a pan a large lump of butter or clarified fat, and place the