Carrots

Ingredients

• boiled one hour and a half
• dressed with butter or white sauce

Method

1. 1

   Scrape the carrots, split if large, and boil for one hour and a half.

2. 2

   If served separately, cut into slips and boil for one hour in salted water.

3. 3

   Dress with butter or white sauce.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 71. The excerpt below is the record exactly as published.

Carrots — Should be scraped, not peeled; split if large, and cut in four (if to eat with boiled beef), and boiled one hour and a half. If they are to be served separate, cut them in slips, (see Cutting Vegetables) and boiled one hour in salted water; they may then be dressed with butter or white sauce

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