Carrots (Stewed)

Ingredients

• Two pounds of Carrots
• Half a pint of Brown Gravy
• Half a teaspoonful of mixed Mustard

Method

1. 1

   The carrots should be scraped and washed before weighing.

2. 2

   Cut them lengthwise into quarters, if large, and again into pieces two inches long.

3. 3

   Boil them until quite tender, which will be in from half an hour to an hour, or longer, according to age.

4. 4

   Drain them well and put them into the gravy.

5. 5

   Let them stew very gently for twenty minutes.

6. 6

   Mix the mustard with a little of the gravy, which should be cool, and add it to the rest.

7. 7

   Serve very hot with fried or toasted bread.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 41. The excerpt below is the record exactly as published.

Carrots (Stewed). Ingredients. Two pounds of Carrots. | Half a pint of Brown Gravy. Half a teaspoonful of mixed Mustard

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