vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Carrots (a la Flamande)
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 320. The excerpt below is the record exactly as published.
Carrots (a la Flamandc).— Take a bunch of young carrots, which alone are suitable, wash them well, cut off the heads and points, and place them in boiling water for iive minutes. Take them out, drain, rub off the skin with a coarse cloth, cut them into very thin slices, and put them into a saucepan with a cupful of water, a little salt and pepper, and a piece of butter the size of a small egg
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