Carrots au Gratin

Ingredients

• 6 medium sized young carrots
• 2 T butter
• 2 T flour
• i c of the liquid in which the carrots were cooked
• }i c grated cheese
• 3^ t salt
• dash of pepper

Method

1. 1

   Wash, scrape, and dice carrots.

2. 2

   Cover with boiling salted water and cook until nearly tender.

3. 3

   Drain, saving the liquid.

4. 4

   Melt butter, add flour, and gradually add the cooking liquid.

5. 5

   Boil until thickened, then add cheese, salt, pepper, and carrot cubes.

6. 6

   Mix well, pour into a buttered baking dish, cover with buttered crumbs, and bake until heated and browned.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 163. The excerpt below is the record exactly as published.

CARROTS AU GRATIN LEMON MILK SHERBET SPONGE CAKE Cream of Asparagus Soup Cut the tough portions of the asparagus left from the preceding day, into small pieces, add the water drained from the asparagus cooked the day before and enough more to make i pt. Cook until tender, about ^ h, then add I t salt and press the pulp through a vegetable press. MAY MENUS 297 While the asparagus is cooking melt 2 T butter in the tipper part of the double boiler, add 2 T flour, and when well blended add slowly, stirring all the time, 2 c milk. Boil a few m, then set over hot water. When the asparagus is cooked and mashed add to the mixture in the double boiler. Strain, reheat and serve. Braized Beef Tongue Use a fresh tongue for braizing. Place in a kettle, cover with boiling water and cook slowly for 2 h. Drain from the water, which should be saved, remove skin and roots, place in a deep pan, and surround with ys c each carrots, onion and celery, cut into small dice, and i sprig of parsley; pour over all 4 c of sauce made according to directions given below ; cover closely and bake 2 h, turning after the first h. Serve on a platter with the sauce strained around it. Sauce for the Tongue Melt 34 c butter, add 34 c flour and stir together until well browned. Add gradually 4 c of the water in which the tongue was cooked. Season with salt and pepper, add i t Worcestershire Sauce and ^ c stewed tomatoes if desired. Potato Cubes Wash, pare, and cut into }2 inch cubes 4 medium sized potatoes. Cover with boiling salted water and cook until tender ; drain and add 2 T butter, 3/2 t salt, 34 c milk and 2 T chopped parsley. Let stand over hot water until the liquid has been all absorbed. Serve at once. Carrots au Gratin Wash, scrape, and dice 6 medium sized young carrots. Cover with boiling salted water and cook 20 m, or until nearly tender. Drain, saving the liquid. Melt 2 T butter, add 2 T flour, and when mixed add gradually, i c of the liquid in which the carrots were cooked. Boil a few min- utes until thickened, then add }i c grated cheese, 3^ t salt, dash of pepper

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