Boiled Carrots

Ingredients

• two large Carrots
• 1 table-spoonful of butter
• 1 table-spoonful of flour
• 1 pint of boiling milk
• 1 teaspoonful of salt
• i salt-spoonful of pepper
• a very little grated nutmeg

Method

1. 1

   Wash and scrape two large Carrots, put them in boiling salted water, and boil until tender.

2. 2

   Cut them into 0.5 inch squares, or into fancy shapes, with a vegetable-scoop; put over the fire in a saucepan 1 tablespoonful each of butter and flour, and stir until the mixture bubbles, then gradually stir into it 1 pint of boiling milk, and let the sauce boil once; season it with 1 teaspoonful of salt, 1 saltspoonful of pepper, and a very little grated nutmeg.

3. 3

   Heat the Carrots in this sauce, and serve them.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 161. The excerpt below is the record exactly as published.

Boiled Carrots.— Wash and scrape two large Carrots, put them in boiling salted water, and boil until tender. Cut them into Jin. squares, or into fancy shapes, with a vegetable-scoop ; put over the fire in a saucepan 1 table-spoonful each of butter and flour, and stir them until the mixture bubbles, then gradually stir into it 1 pint of boiling milk, and let the sauce thus made boil once ; season it with 1 teaspoonful of salt, i salt- spoonful of pepper, and a very little grated nutmeg. Heat the Carrots in this sauce, and serve them. Boiled Carrots can also be served with salt, pepper, and butter, or with some chopped parsley, or with white sauce containing the yolk of an egg, care being taken not to boil the egg. Cold boiled Carrots are nice cut in slices and fried in butter. Boiled Carrots served with Brown Sauce. — Thoroughly wash some young Carrots, cut them squarely across the top, put them into a saucepan of boiling water and boil until tender. Dry the tops that have been cut off the Carrots, put them into a frying-pan in which loz. or more of butter has been melted, and fry them over a brisk fire until brown, turning them often. Allow for 1 bunch of Carrots, 1 break- fast-cupful of brown stock, 1 table-spoonful of flour

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