When Brussels sprouts are properly cooked and then seasoned with salt and pepper and flavored with butter, an appetizing dish is the result. To make such a dish for about six persons, prepare and cook 1 quart of Brussels sprouts in the manner just explained. When they are tender, pour off the water, season with additional salt and a dash of pepper, and add 2 tablespoonfuls of butter. Allow the butter to melt over the sprouts and then serve hot.
If a more attractive dish is desired, the Brussels sprouts prepared in this way may be combined with French LAMB chops. Pile up the buttered sprouts in the center of a platter, and then place broiled or sautéd LAMB chops, whose ends are trimmed with paper frills, around the sprouts in the manner shown.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)