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Updated: May 29, 2025
This is proper for either a side-dish or a middle-dish. To boil SAVOY SPROUTS. If your savoys be cabbag'd, dress off the out leaves and cut them in quarters; take off a little of the hard ends, and boil them in a large quantity of water with a little salt; when boiled drain them, lie them round your meat, and pour over them a little butter.
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