Carrier Sauce

Ingredients

• a breakfast-cupful of good blown gravy
• a table-spoonful of finely-minced shallots
• a little salt
• a little cayenne
• a table-spoonful of chili vinegar

Method

1. 1

   Simmer gently for about thirty minutes, till the shallots are sufficiently cooked, then strain the sauce, and serve with mutton.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 318. The excerpt below is the record exactly as published.

Carrier Sauce. — Pour a breakfast-cupful of good blown gravy over a table-spoonful of finely-minced shallots. Add a little salt and cayenne, and a table-spoonful of chili vinegar. Simmer gently for about thirty minutes, till the shallots are sufficiently cooked, then strain the sauce, and serve with mutton. Probable cost, 6d. or 8d. Carrot. — This vegetable is almost inva- riably sent to table with boiled beef. AVhen the carrots are young, they should be washed and brushed, not scraped, before coolving — - and old carrots also are better prepared in this way — then rubbed with a clean coarse cloth after boiling. Young carrots require an hour for cooking, and fully-grown ones from one horn- and a half to two hours. The red is the best part. Li order to ascertain if the root is. sufficiently cooked, stick a foik into it. When they feel soft they are ready for serving. They are excellent for flavouring, and contain a great amount of nourishment. Carrot Cheesecakes. — Boil a moderate- sized carrot until tender. Pound it in a mortar, and pass the pulp through a fine hair sieve. Mix with it an ounce of oiled butter, two des- sert-spoonfuls of washed currants, two table- spoonfuls of sugar, half a nutmeg grated, a table-spoonful of fresh curd, and a well-beaten egg. Line some patty-pans with good pufp paste, half fill them with the mixtm-e, and bake in a good oven for twenty minutes. Probable cost, about Id. each. ^>C Carrot Fritters. ^ — Boil a large carrot until it is quite tender. Beat it to a pulp, pass it through a sieve, and mix with it two table-spoonfuls of cream, the same of finely- grated bread-crumbs, and two eggs well beaten. Frj' the mixture in fritters in hot lard or drip- ping, and serve them with good brown sauce. Sufficient for two persons. Carrot Jam (to imitate Apricot Jam). — Choose young, deep-coloured carrots ; wash and scrape them, then boil them until the}' are quite tender. Rub them through a colander, then through a sieve, and to every pound of pulp allow one pound of sifted white sugar, half a dozen bitter almonds chopped small, and the grated rind and juice of a lemon. Put these ingredients into a preserving-pan, and let them boil for a few minutes, stirring them constantly, and removing the scum as it rises. WTien cold, add a wine-glassful of brandy for every pound of pulp. Put the jam into jars, and tie it up carefully. With the addition of the brandy, it will keep for some time. Time, six or eight minutes to boil all together. Carrot Pie. — This is a favourite dish with vegetarians. Wash and slice the carrots, and CAR ( 109) CAR parhoil them. Put them into a dish edged with .1 lii>:ht crust. Add pepper and salt, aud pour a little water over them. Cover them with crust, and bake the pie in a moderate oven. Time to hake, thi-ee-quarters of an hour. Probable cost of carrots, 6d. or 8d. per bunch. Sufficient, a moderate-sized pie for si.x persons. Carrot Pudding, Baked or Boiled. — Boil some large carrots till they are tender, pass them thi'ough a sieve, and mi.x one pound of the pulp with half a pound of finely-grated bread-crumbs, six ounces of finely-shi-ed suet, and a quarter of a pound each of stoned raisins, washed currants, and brown sugar. ]\Iix these ingredients well together, and add a little gi'ated nutmeg, a large pinch of salt, and three eggs well beaten, together with as much new milk as will make a thick batter. If baked, put the mixture into a buttered pie-dish, and bake it in a moderate oven ; if boiled, put it in a well- oiled mould, tie it in a cloth, and boil or steam it. Sei-ve with sweet sauce. Time to bake, one hour and a half ; to boil, three hours. Sufficient for six persons. Probable cost. Is. 4d. Ca,rrot Sauce. — Take half a pint of good melted butter. Bring it to a boil, then stir into it two table-spoonfuls of mashed carrots, and a little salt and pepper. Time, ten minutes. Probable cost, 4d. Sufficient for two jjounds of stewed cutlets. X^ Carrot Soup. — Put any bones that you may have into three quaiis o;f stock or water, mth three turnips, three onions, a head of celery, or half a tea-spoonful of celery seeds, two bay-leaves, and the red part of ten good- sized carrots, cut off in slices. Stew the vege- tables till tender, then take out the carrots, pound them in a mortar, mix with them a little of the liquor, and pass them through a coarse sieve. Strain the rest of the liquid, and retirrn it to the saucepan : put with it the pulped (•aiTots, and let it boil till it is as thick as pea- soup. Season with pepper and salt, and serve. Time, four hours. Probable cost, 3d. per quart. Sufficient for six peisons. Carrot Soup (another way). — Put four 'lunces of fresh butter into a saucepan, allow it to melt, then put into it a large onion cut into thin slices, half a pound of lean ham, also sliced, and the red jiart of twelve caiTots grated. Let these remain over a moderate fire till thov are nicely coloured, stirring them occasionally to prevent them burning. A\Tien ready, add two quarts of nicely-flavoured stock. Simmer the soup for two hours. Remove the ham, strain the soup, and pass the carrot through a fine sieve, then return it to the soup; boil it again, season it with cayenne and salt, and serve. Time, three hours. Probable cost, 5d. per pint. Sufficient for six or eight persons. Carrot Soup (maigre). — Take two large onions, with eight largo carrots (which have been washed and scraped, the red part cut into thin slices and the yellow part left out), one turnip, two heads of celery, or one tea-spoonful of celery seed, and six ounces of the crumb of bread. Put three quarts of water into a saucepan, with a piece of soda the size of a pea. Let this boil; then put in the above ingredients, with a little cayenne

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