Broccoli and Brussels Sprouts.
Pick over, wash carefully, cut off the lower part of the stems and lay in cold water, slightly salted, half an hour. Cook quickly in boiling water, with a little salt, until tender. This will be in twelve or fifteen minutes. Cook in an uncovered saucepan. Drain well, lay in a neat pile lightly heaped in the centre of a dish, and pour drawn butter over them, or serve this in a tureen.