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PdfPreheat the oven to Reg 6/400°F/200°C.
Trim the sprouts.
Put 1 in (3 cm) of water into the bottom of a saucepan and bring it to the boil.
Put in the sprouts, cover them and cook them for 5 minutes on a moderate heat.
Drain them and put them in a flat, oven-proof dish.
Melt the butter in a saucepan on a low heat.
Stir in the onion and cook it until it is soft.
Stir in the flour and let the mixture bubble.
Take the pan from the heat and stir in the milk.
Replace the pan on a moderate heat and bring the sauce to the boil, stirring.
Add the mace and simmer gently for 2 minutes.
Pour the sauce over the Brussels sprouts and scatter the browned crumbs over the top.
Put the dish into the oven for 30 minutes.