Cassell's dictionary of cookery

I Carrier Sauce. — Pour a breakfast-cupful of good brown gravy over a table-spoonful of finely-minced shallots. Add a little salt and cayenne, and a table-spoonful of chili vinegar. Simmer gently for about thirty minutes, till the shallots are sufficiently cooked, then strain the sauce, and serve with mutton. Probable cost, 6d. or 8d. Carrot. — This vegetable is almost invariably sent to table with boiled beef. AVhen the carrots are young, they should be washed and brushed, not scraped, before cooking— and old carrots also are better prepared in this way — then rubbed with a clean coarse cloth after boiling. Young carrots require an hour for cooking, and fully-grown ones from one hour and a half to two hours. The red is the best part. In order to ascertain if the root is. sufficiently cooked, stick a foik into it. When they feel soft they are ready for serving. They are excellent for flavouring, and contain a great amount of nourishment. Carrot Cheesecakes. — Boil a moderatesized carrot until tender. Pound it in a mortar, and pass the pulp through a fine hair sieve. Mix with it an ounce of oiled butter, two dessert-spoonfuls of washed currants, two tablespoonfuls of sugar, half a nutmeg grated, a table-spoonful of fresh curd, and a well-beaten egg. Line some patty-pans with good puff paste, half fill them with the mixture, and bake in a good oven for twenty minutes. Probable cost, about Id. each. ^>C Carrot Fritters. ^ — Boil a large carrot until it is quite tender. Beat it to a pulp, pass it through a sieve, and mix with it two table-spoonfuls of cream, the same of finely-grated bread-crumbs, and two eggs well beaten. Frj' the mixture in fritters in hot lard or dripping, and serve them with good brown sauce. Sufficient for two persons. Carrot Jam (to imitate Apricot Jam). — Choose young, deep-coloured carrots ; wash and scrape them, then boil them until they are quite tender. Rub them through a colander, then through a sieve, and to every pound of pulp allow one pound of sifted white sugar, half a dozen bitter almonds chopped small, and the grated rind and juice of a lemon. Put these ingredients into a preserving-pan, and let them boil for a few minutes, stirring them constantly, and removing the scum as it rises. When cold, add a wine-glassful of brandy for every pound of pulp. Put the jam into jars, and tie it up carefully. With the addition of the brandy, it will keep for some time. Time, six or eight minutes to boil all together. Carrot Pie. — This is a favourite dish with vegetarians. Wash and slice the carrots, and CAR ( 109) CAR parhoil them. Put them into a dish edged with a light crust. Add pepper and salt, aud pour a little water over them. Cover them with crust, and bake the pie in a moderate oven. Time to hake, three-quarters of an hour. Probable cost of carrots, 6d. or 8d. per bunch. Sufficient, a moderate-sized pie for six persons. Carrot Pudding, Baked or Boiled.