vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Carrots, To Dress in the German way
From Cassell's dictionary of cookery, 1892
Serves 4
Time: one hour. Sufficient for five or six persons.
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 321. The excerpt below is the record exactly as published.
Carrots, To Dress in the German way. — Melt two ounces of butter in a sauce- j jjan. Lay in it six carrots cut into thin slices, with a little salt, pepper, grated nutmeg, and a tea-spoonful of finely-minced onion. Let them remain until tender, adding every now and then as it is required a little water or stock. Thicken the sauce with a little flour, and about a quarter of an hour before serving, add one table-sjioonf ul of finely-minced pars
Cook this with the app: pantry check, scaling, and the assistant.