Carrots

Ingredients

• two large carrots
• one tablespoonful of butter
• one tablespoonful of flour
• a pint of boiling milk
• a level teaspoonful of salt
• a quarter of a saltspoonful of pepper
• a very little grated nutmeg

Method

1. 1

   Boil carrots until tender, cut into squares or shapes.

2. 2

   In a saucepan, heat butter and flour until bubbling, gradually stir in boiling milk, season, and heat carrots in this sauce before serving.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 222. The excerpt below is the record exactly as published.

wo tablespoonfuls of butter, one table- spoonful of vinegar or lemon-juice, and finally the yolks of two raw eggs ; serve the sauce as soon as the eggs are added, because it will be apt to curdle if it stands until the eggs are cooked. Boiled asparagus, served either hot or cold, with mayon- naise, is delicious. SUGAR BEETS BOILED. Carefully wash the beets, without closely trimming the leaves or roots or breaking the skin ; put them over the fire . in a large pot half full of boiling water, and boil them until 410 PRACTICAL AMERICAN COOKERY. they are tender, which will be in about three-quarters of an hour if they are small, an hour if of medium size, and longer if they are large ; all new beets will usually cook in about two hours' time, even if quite large. When the beets are done, rub off their skins with a wet towel, slice them, dress them with salt, pepper, and butter, and serve them at once. Vinegar may be added to them at discretion ; and they may be allowed to stand in it long enough to become satu- j'ated with it, then being used hot or cold. Red beets may be cooked in the same way. After beets are boiled, they can be cut in dice, and heated in white sauce ; or scalloped with white sauce and bread-crumbs, and browned in the oven ; or covered with cold vinegar and pickled. NEW TURNIPS. Peel and slice a quart of new turnips ; boil them in salted boiling water until they can be mashed ; then drain and mash them, season them with salt, pepper, and plenty of butter, and then stir them over the fire constantly until all the water has evaporated, and serve them. Instead of mashing the boiled turnips, they can be cut in dice and heated in white sauce, or milk, or simply with salt, pepper, and butter. Cold boiled turnips, mixed with an equal quantity of cold potatoes, seasoned with salt, pepper, and butter, and fried, make a good vegetable for luncheon. CARROTS. Boil two large carrots until tender in salted boiling water, after having washed and scraped them ; when they are just tender, cut them in half-inch squares, or in fancy shapes with a vegetable-scoop, several of which are shown in the engrav- ings given elsewhere ; put over the fire in a saucepan one tablespoonful each of butter and flour, and stir them until SALADS AND VEGETABLES. 411 they bubble, then gradually stir with them a pint of boiling milk, and let the sauce thus made boil once ; season it with a level teaspopnful of salt, a quarter of a saltspoOnful of pep- per, and a very little grated nutmeg

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