No. 1082. _Brussels Sprouts sauté au beurre._

The small firm ones are the best; boil a sufficient quantity in salt and

water about twenty minutes, or till tender, as directed for the beans;

when done put them in a stewpan, with a little pepper, salt, and sugar,

a quarter of a pound of butter, and the juice of a lemon, when quite hot

dress them as high as possible upon your dish.