(2) Take a bunch of young Carrots, or as many as may be
required, turn them (that is, trim them), keeping them in their
natural shape, and make them all as near the same size as
possible, then boil in water for five minutes. Remove them,
place them in a stewpan with a pat of butter, a little salt and
sugar, moisten with 1* pints of consomme, and set them upon
the stove to cook. When done, boil the liquor down quickly
to a glaze, and arrange the dish they are intended to garnish.
Stewed Carrots and Green Peas.— Scrape, clean, and blanch
the required number of Carrots, cut them up into small cubes
or dice, put them into a saucepan with a large lump of butter
and a little water, and half cook ; then add an equal bulk of
green peas, and cook until they are done. Mix in more
butter and a little flour, turn the whole into a vegetable-dish,
and serve very hot.
Young Carrot Soup. — Put three or four dozen young Carrots
of an equal size in a basin, pour boiling water over them, and
leave for five or six minutes ; this done, drain, rub their
skins off, and put them in a saucepan with a pinch of sugar,
a little salt, and a small piece of butter, and cover them with
broth. Let this mixture boil until the Carrots are done and
the broth is reduced to a glaze, then pour into them 3qts. of
good vegetable broth, and add a small leaf of chervil✪ Young Carrot Soup. Serve
very hot in a soup-tureen.
CARTON-PATE.— This is literally “ card-paste,” or
paste-board, a paste made with cardboard and other
ingredients, such as bole, chalk, glue, and size. Being
in its fresh state remarkably plastic and pliable, it is used
by cooks and confectioners for moulding, being easier to
work, and, when dry, much tougher and more durable than
plaster, which has obtained for it the name of carton-
pierre, or card-stone. Carton-pate can be purchased of
any manufacturer of confectioners’ requirements, or may
be prepared as follows :
Soak in water 21b. of thick white paper or cardboard
trimmings until it is quite soft and pulpy ; then drain off the
water, put the paper into a large mortar, and work it well
with the pestle. Dissolve -jib. of Scotch glue in J pint of
warm water, and mix up with the paper ; then turn it out of
the mortar into a large crock, and work in by hand 61b. of
Spanish white, softening when required with a little olive oil.
This paste can be made quite soft by adding more water or oil
should it be required for moulding into depressions. Vases,
baskets, cups, and a variety of ornamental vessels can be made
from this paste by rolling it out on a floured board, as for
any other paste, and working either in, upon, or arqund tin
moulds previously lightly oiled, and of the desired shape, then
dried until hard in the hot closet. Sugar-icing, gum-paste, and
an infinite variety of ornamental material can be worked upon
Carton-pate.
CARVING.— The mere mention of the word “carving”
sets the cook to prick his ears ; in it he recognises the
bete noir of his existence, the destroyer of his peace of
mind and the productions of his skill. What boots the
beauty and excellent arrangement of his dishes ! To the
eye they are beautiful and grand for the moment, but,
there comes the ruthless weapon of the amateur Carver —
“ Carver,” forsooth ! — and then woe to the works of the
For details respecting Culinary Processes , Utensils, Sauces, &c., referred to, see under their special heads.
Page 170 · 1 recipe record 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
(2) Take a bunch of young Carrots, or as many as may be required, turn them (that is, trim them), keeping them in their natural shape, and make them all as near the same size as possible, then boil in water for five minutes. Remove them, place them in a stewpan with a pat of butter, a little salt and sugar, moisten with 1* pints of consomme, and set them upon the stove to cook. When done, boil the liquor down quickly to a glaze, and arrange the dish they are intended to garnish. Stewed Carrots and Green Peas.— Scrape, clean, and blanch the required number of Carrots, cut them up into small cubes or dice, put them into a saucepan with a large lump of butter and a little water, and half cook ; then add an equal bulk of green peas, and cook until they are done. Mix in more butter and a little flour, turn the whole into a vegetable-dish, and serve very hot.
Young Carrot Soup. — Put three or four dozen young Carrots of an equal size in a basin, pour boiling water over them, and leave for five or six minutes ; this done, drain, rub their skins off, and put them in a saucepan with a pinch of sugar, a little salt, and a small piece of butter, and cover them with broth. Let this mixture boil until the Carrots are done and the broth is reduced to a glaze, then pour into them 3 qts. of good vegetable broth, and add a small leaf of chervil. Serve very hot in a soup-tureen.
CARTON-PATE.— This is literally “ card-paste,” or paste-board, a paste made with cardboard and other ingredients, such as bole, chalk, glue, and size. Being in its fresh state remarkably plastic and pliable, it is used by cooks and confectioners for moulding, being easier to work, and, when dry, much tougher and more durable than plaster, which has obtained for it the name of cartonpierre, or card-stone. Carton-pate can be purchased of any manufacturer of confectioners’ requirements, or may be prepared as follows :
Soak in water 21b. of thick white paper or cardboard trimmings until it is quite soft and pulpy ; then drain off the water, put the paper into a large mortar, and work it well with the pestle. Dissolve -jib. of Scotch glue in J pint of warm water, and mix up with the paper ; then turn it out of the mortar into a large crock, and work in by hand 61b. of Spanish white, softening when required with a little olive oil. This paste can be made quite soft by adding more water or oil should it be required for moulding into depressions. Vases, baskets, cups, and a variety of ornamental vessels can be made from this paste by rolling it out on a floured board, as for any other paste, and working either in, upon, or arqund tin moulds previously lightly oiled, and of the desired shape, then dried until hard in the hot closet. Sugar-icing, gum-paste, and an infinite variety of ornamental material can be worked upon Carton-pate.
CARVING.— The mere mention of the word "carving" sets the cook to prick his ears ; in it he recognises the bête noire of his existence, the destroyer of his peace of mind and the productions of his skill. What boots the beauty and excellent arrangement of his dishes ! To the eye they are beautiful and grand for the moment, but, there comes the ruthless weapon of the amateur Carver — “ Carver,” forsooth ! — and then woe to the works of the
For details respecting Culinary Processes , Utensils, Sauces, &c., referred to, see under their special heads.
Records on this page
Young Carrot Soup