Carrots a la Dlenag£re

Ingredients

• some young Carrots
• half-full of good broth
• season with salt
• season with pepper
• season with mace
• a bouquet of sweet herbs and parsley
• some flour
• a piece of butter
• a little browning

Method

1. 1

   Peel and soak Carrots in cold water.

2. 2

   Thinly slice and stew in broth with seasonings until tender.

3. 3

   Mix flour with some liquor, stir in with the rest, add butter and browning, then pour over Carrots and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 162. The excerpt below is the record exactly as published.

Carrots a la Dlenag£re. — Peel some young Carrots, and leave them in cold water for a few minutes ; then put them (thinly sliced) in a stewpan half-full of good broth, season with salt, pepper, mace, and a bouquet of sweet herbs and parsley, and stew until they are tender. When done, put them on a dish. Mix some flour with a little of the liquor in a cup, stir it in with the other, and add a piece of butter and a little browning

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