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 catsup
• one saltspoonful of salt
• one saltspoonful of pepper

Method

1. 1

   Wash and cut carrots, boil in water for twenty minutes.

2. 2

   Brown the tops in butter, add flour, then stock, and season.

3. 3

   Strain sauce over boiled carrots.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 45. The excerpt below is the record exactly as published.

one ounce of butter, one-half teaspoonful of powdered sugar, one 100 VEGETABLES, teaspoonful of salt, one-half teaspoonful of pepper, one sprig of mint. Place the peas in a large saucepan of boiling water, in which should be thrown the sprig of mint, and covering, let them boil rapidly from ten to twenty minutes, as the age of the peas may require. The moment the peas are done, they must be taken from the water and drained, as over cooking spoils them. While the peas are draining, melt the butter, in the sauce- pan in which they have been cooked, and when this is melted, throw back into it the peas, sprinkle over them the pepper, salt and sugar, and, covering the saucepan, shake it over the fire until the peas are very hot, taking care that they neither brown nor break. ' Turnips. — For this take : six turnips, two table- spoonsfuls of beef dripping, one teaspoonful of salt, one- half teaspoonful of pepper, one tablespoonful of cream. First pare the turnips, taking care to cut off the white lining of the skin which is bitter, and the thickness of which will be perceived by the clearly defined circle discovered in cutting off the top. Wash the turnips thoroughly in cold water to whiten them and remove the finger marks, and putting them into a saucepan, cover them with boiling water, and closing the lid pf the saucepan boil them rapidly until a fork will easily penetrate to their centres. When done, drain the water well off them, add the beef- dripping, pepper and salt, and with a potato-masher mash them finely, using a fork occasionally to break the lumps. When mashed stir in with them the cream, and pile them high in a vegetable dish, smoothing the edges around with a knife. BOILED SUMMER SQUASH. loi Boiled Cabbage. — For this provide : one head of cabbage, three tablespoonsful of beef-drippings, one tea- spoonful of salt, one-half teaspoonful of pepper, one lump of saleratus the size of a pea. Select a large, firm head of cabbage, wash it well and cut away the coarse outer leaves. This done cut off the stalk and make cuts in the base of the cabbage, cross- ing each other in the centre, so that the water may pene- trate to the heart and cook it equally. Prepare a large saucepan of boiling water, into which throw the saleratus, put into this the cabbage, covering the pan until the water boils up, when removing the cover, it must be allowed to boil rapidly, until a skewer or fork will pierce readily through it Remove the cabbage now to a cullender and let the water drain from it, and chop it roughly with a knife when drained. When chopped put it into a vegetable dish, pour over it the beef-drippings, sprinkle over the pepper and salt, when it must be tossed about with a fork very quickly in order that the cabbage may not cool. When the seasoning is thoroughly distributed send it at once to the table. Notes — This may be cooked exactly the same way and served whole if preferred, in which case the dripping must be heated and poured over and the pepper and salt sprinkled over afterwards. Cabbage may also be boiled very palatably in the liquor in which either salt beef or salt pork is boiled. Boiled Suxnmer Squash. — Take for this purpose : two medium sized squashes, two ounces of butter, one- half teaspoonful of pepper, one dessert spoonful of salt. The squashes must first be pared, then cut into slices and put into cold water for ten minutes. 102 VEGETABLES. Put the slices into a saucepan together with sufficient water to cover them, into which must be thrown the salt, and boil for about twenty minutes. Remove the squash to a cullender, drain off as much ' of the water as possible and mash them up, using a fork to break up all the lumps. Place all in a vegetable dish, add the butter and pepper, and toss them about with a fork until the butter is melted, when it should be smoothed over the top with a knife-blade, and served immediately. Boiled Carrots "with Brown Sauce. — For this prepare : one bunch of young carrots, one ounce of but- ter, one-half ounce of flour, one-half pint of brown stock, one dessert spoonful of catsup, one saltspoonful of salt, one saltspoonful of pepper

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