Carrots, Poulette

Ingredients

• 4 cups carrots, cut in 1/4 inch strips
• 1/2 cup butter

Method

1. 1

   Wash, scrape, and cut carrots in strips, cubes, or fancy shapes; cover with boiling water; let stand 5 minutes; drain; cook in boiling, salted water, to which is added 1/4 tablespoon butter, until soft.

2. 2

   Reheat in Supréme Sauce (p.

3. 3

   195) made with carrot water instead of stock.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 189. The excerpt below is the record exactly as published.

14 cup butter 1 teaspoon salt Few grains cayenne Cook butter and sugar until well browned, stirring constantly. Add chestnuts, cook until brown. Add sprouts, stock, and season- ings. 454. THE BOSTON COOKING-SCHOOL COOK BOOK CABBAGE Take off outside leaves, cut in quarters, remove tough stalks. Chop or not, asdesired. Soak in cold, salted water 20 minutes. To retain full food value, cook in small amount of boiling salted water 15 to 30 minutes if quartered, 10 minutes if chopped. Do not overcook. To cook by the old-fashioned method, cook 50 to 60 minutes or until soft. Drain, season with butter, salt, and pepper. Creamed Cabbage. Reheat chopped or shredded cooked cabbage in cream or White Sauce (p. 191). Scailoped Cabbage. Put Creamed Cabbage in buttered baking dish. Cover with buttered crumbs. Bake until brown. If desired, add grated cheese to crumbs. - SMOTHERED CABBAGE 5 cups finely chopped, raw cabbage 1 cup milk 5 tablespoons butter 2 teaspoons salt 2 tablespoons flour 4 teaspoon pepper Melt butter in heavy frying pan, add flour, and stir until well blended. Add milk gradually, while stirring constantly. . Bring to boiling point, season, and add cabbage. Mix thoroughly, cover, and cook over very slow heat 50 to 60 minutes. GERMAN CABBAGE 4 cups red cabbage, sliced and 1 tablespoon finely chopped onion soaked 20 minutes in cold Few gratings nutmeg water Few grains cayenne 2 tablespoons butter 2 tablespoons vinegar 1% teaspoon salt Y% tablespoon sugar Cook cabbage, covered, with other ingredients except vinegar and sugar, until tender. Add vinegar and sugar. Cook 5 minutes. If desired, sprinkle with 144 teaspoon caraway seeds. SWEET AND SOUR CABBAGE 4 cups shredded red cabbage 1 cup water or stock Salt and pepper 3 tablespoons vinegar 2 sour apples, sliced or diced 1 tablespoon brown sugar 1 small onion, sliced Y4 teaspoon allspice 3 tablespoons bacon fat or 2 cloves Fat salt pork VEGETABLES 455 Brown onion slightly in fat, add water or stock, cabbage, and apple. Cover; cook slowly. When nearly done, add vinegar, sugar, and spices. COLE SLAW Shred cabbage, soak in cold water until crisp; drain, dry between towels. Mix with Denver or German Cream Dressing (p. 493) or Cooked Dressing (p. 493). HOT SLAW 16 cabbage, shredded 1 tablespoon butter 2 egg yolks, slightly beaten 4 cup hot vinegar 14 cup cold water Ye teaspoon salt Mix egg yolks, cold water, butter, vinegar, and salt. Cook over hot water, stirring constantly, until thickened. Add cabbage. Reheat. SAUERKRAUT 1 pound sauerkraut \4 teaspoon caraway seed 4 teaspoon salt Few grains black pepper Drain kraut. Cover with boiling water. Cook 35 minutes. Drain and season. CHINESE CABBAGE AND TOMATOES 5 cups shredded Chinese cabbage Salt and pepper 14 cup tomatoes, cooked or canned 1 small onion, finely chopped Cook cabbage 10 minutes in boiling salted water. Drain, add tomatoes and onion. Season. Cook until tender (about 20 minutes). CARROTS Wash and scrape. Cook whole, sliced, finely cubed, or cut in fancy shapes, in boiling, salted water or stock, until tender (15 to 20 minutes for young carrots, 30 to 60 for old ones). Season with butter, salt, and pepper, and if desired, a trace of sugar. Water drained from carrots may replace Chicken Stock in many soups and sauces. 456 THE BOSTON COOKING-SCHOOL COOK BOOK Carrots and Peas. Combine finely cut cooked carrots with an equal quantity of cooked green peas, and season with butter, salt, and pepper. Heat thoroughly. Creamed Carrots and Celery. Reheat cooked carrots, cut in cubes, and finely cut cooked celery in White Sauce (p. 191). Riced Carrots. Put cooked carrots through potato ricer. Season with butter, salt, and pepper. MINT GLAZED CARROTS WITH PEAS 3 medium-sized carrots 1 tablespoon chopped, fresh mint leaves 14 cup butter 2 cups peas, cooked or canned % cup sugar Butter, salt, and pepper Wash, scrape, and cut carrots in 44-inch slices, then in strips or fancy shapes. Cook 15 minutes in boiling, salted water. Drain. Cook slowly with butter, sugar, and mint, until soft and glazed. Add peas. Season with butter, salt, and pepper. CARROTS, POULETTE Wash, scrape, and cut carrots in strips, cubes, or fancy shapes; cover with boiling water; let stand 5 minutes; drain; cook in boiling, salted water, to which is added 14 tablespoon butter, until soft. Reheat in Supréme Sauce (p. 195) made with carrot water instead of stock. CARROTS, HUNTINGTON 4 cups carrots, cut in 1/4 inch strips

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