Buttered Carrots

Ingredients

• Wash, scrape and cut carrots
• cut in one-eighth inch slices
• cut slices in one-eighth inch strips

Method

1. 1

   Cook carrots in boiling salted water until tender.

2. 2

   Drain, season with salt and butter, and serve hot.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 69. The excerpt below is the record exactly as published.

buttered carrots. BROWN MUSHROOM SAUCE. } Ib. mushrooms 14 cups brown stock 3 tablespoons butter 1 truffle 3 tablespoons flour Salt Paprika Clean mushrooms, remove caps and finely chop. Break stems in pieces and cook in butter five minutes. Add flour and pour on, gradually, brown stock. Bring to boiling point and cook three minutes. Strain, sea- son with salt and paprika; again bring to boiling point and add chopped raw mushroom caps and one finely chopped truffle. Serve at once. POTATO RINGS. Wash and pare medium-sized potatoes and cut in one- fourth inch slices. Cut each slice round and round, having each spiral paring about one-fourth inch in thickness, taking care not to break the parings. Fasten with small wooden skewers in spiral shapes; cover with cold water, and let stand one hour. Dry thoroughly between towels and fry in hot fat until crisp and brown. Drain on brown paper and sprinkle wth salt. Serve immediately. If allowed to stand for any length of time, they soften. If many are to be fried, after taking rings from fat, do not sprinkle with salt, but just before —— eae ee eee hn Company and Formal Dinners. 257 serving time return to fat that they may become crisp, _ then sprinkle with salt. BUTTERED CARROTS. Wash, scrape and cut carrots in one-eighth inch slices ; and cut slices in one-eighth inch strips

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