Hashed Carrots. — Scrape and wash a dozen or so young
Carrots, put them for a few minutes in boiling water, take
them out, and cut up into slices. Put a slice or two of
bacon at the bottom of a saucepan, add a little chopped shallot
and parsley, salt and pepper, and pour in sufficient stock or
gravy✪ Hashed Carrots to moisten. Place the Carrots in this, and cook until
they are tender ; then put them on a dish. Reduce the liquor,
pour it over, and serve.
Mashed Carrots. — Scrape some Carrots, cut them in quarters
lengthwise, and boil them till tender in broth. When they
are done, strain them, rub through a sieve, and season with
pepper and salt, and add a piece of butter✪ Mashed Carrots. Fill some cups
or moulds with the pulp, press it down tightly, and then turn
them out. This is a very tasty manner of serving Carrots.
Plainly-served Carrots. — Scrape some young Carrots, very
lightly boil them until they are tender, and then rub off the
skins with a cloth. Put them into the saucepan again with a
piece of fresh butter, shake them about over the fire until the
butter is melted, and sprinkle in a little finely-chopped parsley
and salt✪ Plainly-served Carrots. Turn them out on a hot dish, and serve.
Preserved Carrots. — -Put lib. of ginger into a saucepan with
lqt. of water, and boil until the water is strongly impregnated
with it ; then add 31b. of Carrots cut into slices, and boil
until they are done and quite tender. Take them out with a
skimmer, put them into a deep earthenware pan or dish, pour
over the ginger-flavoured water, and let them soak for five or
six days, stirring constantly. Put 31b. of sugar and 3 break-
fast-cupfuls of water into a saucepan with the juice of three
lemoDs, the thin rind of four, and a few thin slices of ginger✪ Preserved Carrots,
and boil to a syrup, skimming well. Remove the skin from
the Carrots, wipe them on a cloth, and cook in this syrup
for about ten minutes ; then remove the saucepan from the fire,
and set it on one side for six or seven days. Drain off the
syrup, and boil it up, adding another 8oz. of sugar ; then boil
the Carrots in it for another fifteen minutes or a little longer.
Put the Carrots carefully into pots or jars, pour the syrup
over them, cover the jars over first with paper dipped in brandy
and then with coarse paper, put them in a cool dry place, and
let them remain until wanted.
Carrots — con tinued.
Souffle of Carrots. — Make a thick puree of Carrots, but
instead of broth use water to boil them in, with plenty of sugar
to sweeten thoroughly, ^ table-spoonful of flour, a little salt,
and a pat of butter ; let all this boil till very thick, then add
the yolks of six eggs✪ Souffle of Carrots, and mix well together. Before serving,
beat the whites of the eggs to a froth, and add to the Carrots,
put on a dish, pop into the oven for a few minutes to warm up,
and serve very hot.
Stewed Carrots. — (1) Scrape some young Short-horn Carrots
(frame-grown ones are the best) and put them into cold water
for a few minutes ; then put them into a stewpan, and cover
with good well-seasoned beef or veal broth✪ Stewed Carrots. When the broth
boils, remove the lid. and let it boil until the stock is reduced
and the Carrots are tender, stirring occasionally to prevent
them from sticking to the bottom of the stewpan. When done
take the Carrots carefully out, put them into a deep vegetable-
dish, and pour the sauce over.
Page 169 · 7 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Hashed Carrots. — Scrape and wash a dozen or so young Carrots, put them for a few minutes in boiling water, take them out, and cut up into slices. Put a slice or two of bacon at the bottom of a saucepan, add a little chopped shallot and parsley, salt and pepper, and pour in sufficient stock or gravy to moisten. Place the Carrots in this, and cook until they are tender ; then put them on a dish. Reduce the liquor, pour it over, and serve.
Mashed Carrots. — Scrape some Carrots, cut them in quarters lengthwise, and boil them till tender in broth. When they are done, strain them, rub through a sieve, and season with pepper and salt, and add a piece of butter. Fill some cups or moulds with the pulp, press it down tightly, and then turn them out. This is a very tasty manner of serving Carrots.
Plainly-served Carrots. — Scrape some young Carrots, very lightly boil them until they are tender, and then rub off the skins with a cloth. Put them into the saucepan again with a piece of fresh butter, shake them about over the fire until the butter is melted, and sprinkle in a little finely-chopped parsley and salt. Turn them out on a hot dish, and serve.
Preserved Carrots. — -Put lib. of ginger into a saucepan with lqt. of water, and boil until the water is strongly impregnated with it ; then add 31b. of Carrots cut into slices, and boil until they are done and quite tender. Take them out with a skimmer, put them into a deep earthenware pan or dish, pour over the ginger-flavoured water, and let them soak for five or six days, stirring constantly. Put 31b. of sugar and 3 breakfast-cupfuls of water into a saucepan with the juice of three lemoDs, the thin rind of four, and a few thin slices of ginger, and boil to a syrup, skimming well. Remove the skin from the Carrots, wipe them on a cloth, and cook in this syrup for about ten minutes ; then remove the saucepan from the fire, and set it on one side for six or seven days. Drain off the syrup, and boil it up, adding another 8oz. of sugar ; then boil the Carrots in it for another fifteen minutes or a little longer. Put the Carrots carefully into pots or jars, pour the syrup over them, cover the jars over first with paper dipped in brandy and then with coarse paper, put them in a cool dry place, and let them remain until wanted.
Carrots — continued.
Souffle of Carrots. — Make a thick puree of Carrots, but instead of broth use water to boil them in, with plenty of sugar to sweeten thoroughly, ^ table-spoonful of flour, a little salt, and a pat of butter ; let all this boil till very thick, then add the yolks of six eggs, and mix well together. Before serving, beat the whites of the eggs to a froth, and add to the Carrots, put on a dish, pop into the oven for a few minutes to warm up, and serve very hot.
Stewed Carrots. — (1) Scrape some young Short-horn Carrots (frame-grown ones are the best) and put them into cold water for a few minutes ; then put them into a stewpan, and cover with good well-seasoned beef or veal broth. When the broth boils, remove the lid. and let it boil until the stock is reduced and the Carrots are tender, stirring occasionally to prevent them from sticking to the bottom of the stewpan. When done take the Carrots carefully out, put them into a deep vegetabledish, and pour the sauce over.
Records on this page
Hashed CarrotsMashed CarrotsPlainly-served CarrotsPreserved CarrotsSouffle of CarrotsCarrot DishStewed Carrots