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 Whole or halved sprouts plain boiled and mixed with roasted sweet chestnuts. Known in England at least since the e3nd of the 19th Century (eg; ‘York Herald‘ – Saturday 23 December 1893, p13) Brussels Sprouts with Chestnuts Image: http://www.shoetique.co.uk  Original Receipt from ‘Pot-Luck; or, The British Home Cookery Book‘ by May Byron (Byron 1914)234. CHESTNUTS AND BRUSSELS SPROUTS (Devonshire) Boil some chestnuts in water for two hours; remove the peel. Boil an equal amount of Brussels sprouts for half an hour, strain them well; be careful not to break them. Have ready a frying-pan with hot beef dripping or butter, put in both chestnuts and sprouts, and keep them moving until the fat is absorbed (do not brown them); then serve.  |
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