Carrot Balls

Ingredients

• several large carrots
• one-half of a tablespoonful of butter
• one heaping tablespoonful of flour
• one-half of a cupful of milk
• a teaspoonful of chopped parsley
• slightly beaten egg
• sifted bread crumbs
• smoking-hot fat

Method

1. 1

   Scrape and boil carrots until tender.

2. 2

   Rub through a sieve, then mix with butter, flour, milk, and seasonings.

3. 3

   Let cool and form into balls.

4. 4

   Dip in egg, roll in bread crumbs, and fry until golden brown.

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 19. The excerpt below is the record exactly as published.

CARROT BALLS. Scrape and boil several large carrots in salted water until tender. Rub through a sieve or potato press, and measure. For each cupful put into a saucepan over the fire one-half of a tablespoonful of butter, mix with it one heaping tablespoonful of flour, add one-half of a cupful of milk and stir until smooth and thick. Add the prepared carrot, season to taste with salt, pepper, a few drops of onion juice and a teaspoonful of chopped parsley; cook for two minutes longer and set aAvay until cold and firm. Form into small balls, dip each into slightly beaten egg, roll in sifted bread crumbs and fry until golden brown in smoking-hot fat

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