Carrots

Ingredients

• some young well-scraped carrots
• some stock
• salt
• pepper
• a couple of tablespoonfuls of cream, or some milk
• the yolk of an egg

Method

1. 1

   Boil young carrots in stock until nearly tender, then slice and sauté in hot butter until browned.

2. 2

   For older carrots, cut into small pieces, brown in fat, sprinkle with flour, add stock, salt, and pepper, and simmer for half an hour.

3. 3

   Before serving, add cream or egg yolk to thicken.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 28. The excerpt below is the record exactly as published.

Carrots. — Boil some young well-scraped carrots in some stock ; when they are nearly tender, cut them in slices, then saatez (toss) them in hot butter till they assume a deeper colour, sprinkle them with finely- chopped parsley, and serve very hot. When this vegetable becomes rather old, cut the carrots in small pieces, slightly brown them in good hot fat or butter, then sprinkle them plentifully with flour, and draw the saucepan aside, put in a small teacupful of stock, add salt and pepper to taste, cover and let this simmer over a slow fire for fully half an hour ; just before serving add a couple of tablespoonfuls of cream, or some milk, or the yolk of an egg

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