Cook small brussell sprouts, covered, in a small amount of boiling slated water for about 15 minutes, or just until tender. Drain and serve immediately with the following sauce.

SAUCE:

1 tsp. Worcestershire sauce
1/3 c. butter
2 tsp. prepared mustard
1 tbsp. chili sauce or catsup
Salt and pepper to taste

Melt butter in small saucepan. Add remaining ingredients and stir until smooth. Pour over the drained brussell sprouts, or pass in a bowl. This amount is sufficient for 2 pounds of sprouts.