Boiled Carrots with Brown Sauce

Ingredients

• one bunch of young carrots
• one ounce of butter
• one half ounce of flour
• one half pint of brown stock
• one dessert-spoonful of catchup
• one salt-spoonful of salt
• one salt-spoonful of pepper

Method

1. 1

   Wash the carrots and cut them squarely across at the tops.

2. 2

   Boil them in water for twenty minutes.

3. 3

   Brown the carrot-tops in butter, stir in flour, add stock gradually, and season with pepper, salt, and catchup.

4. 4

   Boil the sauce for two minutes.

5. 5

   Remove the carrots, roll them in a towel to remove skin, and arrange them upright in a dish, pouring the sauce around.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 76. The excerpt below is the record exactly as published.

Boiled Carrots with Brown Sauce.— For this prepare one bunch of young carrots, one ounce of butter, one half ounce of flour, one half pint of brown stock, one dessert- spoonful of catchup, one salt-spoonful of salt, one salt-spoon- ful of pepper. Wash the carrots in cold water, and cut them squarely across at the tops. Throw them into boiling water, arid boil them for twenty minutes. Ten minutes before this time expires, take the carrot-tops that have been cut off, dry them thoroughly, and melting the butter in a frying-pan, put in these top pieces, and brown them upon both sides. When these are browned, stir in with them the flour, add by degrees the stock, and stir all together until the stock boils. Season with the pepper and salt, flavour with the catchup, and again let the sauce boil for two minutes. When the carrots are boiled, take them from the water, and rolling them one by one in a towel, wring lightly to rub off the thin outer skin, stand them in regular order upright in a vegetable dish, and strain the sauce around them. NOTE.— Old carrots may be used also in this way, but they must first be scraped and pared down to uniform sizes, and also will re- quire a little longer boiling. Boiled Potatoes. — For this provide ten potatoes, one half table-spoonful of salt. Select the potatoes of nearly an equal size, and wash them well in cold water. Pare them very thinly, as the best part of the potato lies nearest the skin, and putting them into a sauce-pan, cover them with cold water, and bring the water quickly to the boiling-point. Throw in the salt, and cover- ing the sauce-pan, let the whole boil rapidly until the sur- faces of the potatoes begin to crack ; then the water must be drained entirely off, leaving the potatoes dry in the sauce- pan, and re-covering them, put the sauce-pan at one side of the fire, turn it occasionally, that they may not catch on the bottom, and let them cook in their own steam until they can be easily pierced with a skewer. When done, remove the cover, and set the sauce-pan for COLCAXXON — BOILED HARICOT BEANS. 109 a moment over the fh-e to aid the escape of the steam and dry off any moisture. They, must be carefully transferred to a vegetable dish in order to preserve them unbroken. NOTES. — Instead of serving these potatoes whole, they may be passed through a colander or coarse wire sieve directly into a vegetable dish. The vegetable dish should be put into a very quick oven, and the potatoes browned over the top. Served in this way, the potatoes have a beautiful light appearance resembling well- boiled rice, besides being most delicious to the taste. New potatoes should be boiled after the above method, with this difference : they must be scraped instead of pared, and thrown into boiling water to boil instead of into cold. If the potatoes are desired plainly mashed, a little cream and butter should be added to them ; and when mounded into the dish, a lump of butter may be let into the top, and some pepper dusted over all. Colcannon. — Provide for this one pound of cold boiled ]x>tatoes, one pound of cold boiled turnip, one ounce of butter, one table-spoonful of bread crumbs, one salt-spoonful of salt, one salt-spoonful of peppe

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