[Sca-cooks] brussels sprouts

[Mary Morman]

much as i hate to disagree with bear, i think that this reference from 
Le Menagier is clearly for brussels sprouts.  here's how our cooks guild 
does it.

    "CABBAGES be of five sorts; the best are those that have been
    touched with frost and they are tender and soon cooked; and in
    frosty weather they must not be parboiled, but in rainy weather they
    must. White cabbages come at the end of August. Cabbage hearts at
    the end of the grape harvest. And when the heart of the cabbage,
    which is in the midst, is plucked off, you pull up the stump of the
    cabbage and replant it in fresh earth, and there will come forth
    from it big spreading leaves; and the cabbage takes a great deal of
    room and these cabbage hearts be called Roman cabbages and they are
    eaten in winter; and when the stumps are replanted, there grow out
    of them little cabbages which are called sprouts and which are eaten
    with raw herbs and vinegar; and if you have plenty, they are good
    with the outer leaves removed and then washed in warm water and
    cooked whole in a little water; and then when they are cooked add
    salt and oil and serve them very thick, without water, and put olive
    oil over them in Lent." 

Redaction by Lady Branwyn ni Ceallaigh
Serves 12-15 people (usually enough for two tables)

1/2 cup white wine vinegar
2 Tablespoons olive oil
1/4 cup chopped onion
1 clove garlic, minced
2 Tablespoons honey
3 Tablespoons celery leaves
1/2 teaspoon dried tarragon
1 Tablespoons parsley
1 teaspoon salt
pepper
1 lb. brussels sprouts

Place all ingredients in a sauce pan, heat to boiling. Simmer, covered, 
until tender and place in a covered container in the refrigerator 
overnight.