Carrots, To Stew (Carottes a I’Allemande)

Ingredients

• 3 carrots.
• 1 oz. butter.
• 1 £ pts. boiling water.
• 1 table-sp. chopped pars-.
• 1 tea-sp. cornflour.
• 1 tea-sp. sugar.
• Salt.
• pepper.
• 1 or 2 table-sps. cream.

Method

1. 1

   Prepare the carrots as in the last recipe.

2. 2

   Cut them in convenient sized pieces or slices (there should be about 3 cupfuls) and put them into a lined saucepan with the water, sugar, and salt.

3. 3

   Put the lid on the pan and let them simmer slowly until tender.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 217. The excerpt below is the record exactly as published.

Carrots, To Stew (Carottes a I’Allemande) 3 carrots. 1 oz. butter. 1 £ pts. boiling water. 1 table-sp. chopped pars- ley. 1 tea-sp. cornflour. 1 tea-sp. sugar. Salt, pepper. 1 or 2 table-sps. cream. Prepare the carrots as in last recipe. Cut them in convenient sized pieces or slices (there should be about 3 cupfuls) and put them into a lined sauce- pan with the water, sugar, and salt.

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