Boiled Carrots served with Brown Sauce

Ingredients

• some young Carrots
• 1 breakfast-cupful of brown stock
• 1 table-spoonful of flour
• loz. or more of butter

Method

1. 1

   Thoroughly wash some young Carrots, cut them squarely across the top, put them into a saucepan of boiling water and boil until tender.

2. 2

   Dry the tops that have been cut off the Carrots, put them into a frying-pan in which 0.5 oz. or more of butter has been melted, and fry them over a brisk fire until brown, turning them often.

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 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.