Carrots

Ingredients

• 2 lbs. spring carrots
• 3 oz. butter
• f pint, stock
• 1 tablespoonful chopped parsley
• I tablespoonful flour
• Salt and sugar to taste

Method

1. 1

   Scrape and wash carrots, stew gently in stock with butter and sugar until tender.

2. 2

   Mix remaining butter and flour, boil with carrots until dissolved.

3. 3

   Stir in parsley before serving.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 53. The excerpt below is the record exactly as published.

Carrots.) For 6 Persons, Time of Preparation : \\ hour. 1 lb. peas. 2 oz. butter. I oz. sugar. \ pint stock. Salt. i^ lb. carrots. 1 tablespoonful flour. 2 tablespoonsful chopped parsley. Vegetables. 119 Scrape and wash the carrots and cut then\ up into small dice. Boil with the peas, till tender, in the broth, with i^ oz. butter, sugar and salt. Mix the remaining butter and the flour to a ball and boil it with the vege- tables till dissolved. On serving, stir in the chopped parsley. Tiny spring carrots may be taken instead of ordinary carrots. In this case, boil carrots and peas separately in the stock, with salt, sugar and a little parsley. Serve the carrots in the middle of the dish, the peas arranged round them, and parsley sprinkled over the whole. For 6 Persons. Karotten. (Carrots.) Time of Preparation : i J hour. 2 lbs. spring carrots. i tablespoonful chopped 3 oz. butter. parsley. f pint, stock. I I tablespoonful flour. Salt and sugar to taste. Scrape and wash the carrots and stew them gently, till tender, in the stock, with 2 oz. of the butter and a little sugar. Mix the remaining butter and the flour to a ball and boil it with the carrots till dissolved. Stir in the chopped parsley just before serving, and add sugar and salt to taste. Oriine Bohnen. (French Bbans.) For 6 Persons. 2 lbs. beans. 2 oz. butter. I tablespoonful flour. Time of Preparation : 2 hours. i^ pint stock. Fresh herbs. A little sugar. Salt. Wash and string the beans, cut into thin strips, or merely break across into two or three pieces. Scald them, and then put on in the boiling stock, with i^ oz. butter and some fresh herbs (PfefFerkraut), to boil gently till tender. 1 20 Gemiise. Brown the remaining butter with the flour and add to the beans. Just before serving, stir in the chopped parsley and add sugar and salt to taste. Griine Bohnen mit Mohrruben. (French Beans with Carrots.) Prepare as Peas and Carrots (see recipe, page 118), scalding the beans first and allowing i^ lb. carrots to I lb. finely-cut beans. Griine Bohnen mit Hiloh. (French Beans with Milk.) For 6 Persons. Time of Preparation : 2 hours. 2 lbs. beans. 2 oz. butter. i^ pint milk. I tablespoonful flour. Fresh herbs. I tablespoonful chopped parsley. \ teaspoonful Liebig's Meat Extract. A pinch of nutmeg. Boil the beans (either cut, or broken in short lengths) with salt until tender, then drain on a sieve. Brown the butter and flour slightly, stir in the milk and a little Meat Extract, boil up, add a pinch of nutmeg, the chopped parsley, herbs (Pfefferkraut), salt, and finally the beans, bring all once more to the boil and serve. Grune Bohnen mit Birnen. (French Beans with Pears. — A Frisian dish.) For 6 Persons. Time of Preparation : 2 hours. I-} lb. beans* I lb. pears. 3 oz. butter: f pint stock. Lemon juice. Sugar. I tablespoonful flour. Vegetables* 121 String the beans and either cut them into thin strips or break them into short lengths. Scald them and then put them on in boiling stock with salt and half of the butter. When nearly tender, add the pears peeled and cut into quarters and continue boiling until both pears and beans are quite tender. Before adding the pears, slightly brown the remainder of the butter with the flour and add to the beans. Flavour with^lemon juice and sugar. Grune Bohnen mit Tomaten. (French Beans with Tomatoes.) For 6 Persons, Time of Preparation : 2 hours. 2 lbs. beans. 1 lb. tomatoes. 2 oz. butter, ij pint stock. A little sugar. Salt. I teaspoonful flour. I tablespoonful lemon juice, i^ oz. chopped ham. I tablespoonful chopped parsley

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