Trim and boil about thirty heads of Brussel sprouts, very green, in two
quarts of water, with which you have put a quarter of a handful of salt;
when done, drain them and chop them very fine; then put an onion in a
stewpan, in slices, with two ounces of butter, three sprigs of parsley,
and an ounce of raw ham; stir them ten minutes over the fire, then add
the chopped Brussel sprouts, and half a tablespoonful of flour; mix all
well together, then add half a pint of white veal stock (No. 7), and
half a pint of milk; stir it until it boils, then add a teaspoonful of
powdered sugar; rub it through a tammie, and serve where directed.
Season with a little pepper and salt, if required. It must not be too
thick.