Australian Mutton and Stewed Carrots

Ingredients

• half a dozen carrots
• a piece of butter the size of an egg
• a table-spoonful of flour
• a cupful of milk
• a table-spoonful of boiled and chopped parsley
• a little grated nutmeg, salt, and pepper
• one pound of mutton

Method

1. 1

   Scrape and boil carrots until tender, then chop.

2. 2

   Melt butter, stir in flour, add milk, parsley, carrots, and seasoning.

3. 3

   Simmer, then add mutton to heat through and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 188. The excerpt below is the record exactly as published.

ustralian Mutton and Stewed •Carrots. — Scrape half a dozen carrots, boU them imtil tender, draiu and choj) them into small pieces. Melt a piece of butter the size of an egg iu a saucepan, stir smoothly into it a table-spoonful of fioiu- ; add a cupful of milk, a table-spoonful of boiled and chopped parsley, the carrots, a little grated nutmeg, salt, and pepper. Let all simmer together for a few minutes. Put ra one pound of mutton

Cook this with the app: pantry check, scaling, and the assistant.