Brussels Sprouts with Grapes is a surprising and fresh-tasting combination which makes an excellent accompaniment to roast
chicken or turkey. The sprouts should be small and firm.
1½ teaspoons salt
½ lb. Brussels sprouts
2 oz. butter
½ teaspoon white pepper
J lb. seedless green grapes
Half fill a large saucepan with water. Add
1 teaspoon of the salt and bring the water to the boil over moderately high heat. Add the sprouts. When the water boils
again, cover the pan, reduce the heat to low and simmer for 8 minutes or until the sprouts are just tender. Drain the sprouts thoroughly in a colander and set them aside.
In a medium-sized saucepan melt the butter over moderate heat. Add the sprouts, pepper and the remaining salt. Mix well so that the sprouts are well coated with the butter.
Add the grapes and cook gently until the grapes and sprouts are thoroughly heated.