Carrots with Parsley Sauce

Ingredients

• 3 or 4 carrots.
• Salt.
• Boiling water.
• |  pt. parsley sauce.

Method

1. 1

   Wash and brush the carrots in cold water, cutting off the green top.

2. 2

   Scrape them lightly from the thick end downwards, until all black is removed.

3. 3

   Keep them in cold water until wanted.

4. 4

   Cut the carrots in convenient sized pieces, throw them into boiling salted water and boil quickly with the lid on until tender.

5. 5

   Drain, reserving the liquor.

6. 6

   Put the carrots into a hot vegetable dish and keep warm.

7. 7

   Make a sauce using some of the liquor from the carrots and some milk.

8. 8

   Pour the sauce over the carrots and serve at once.

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 with Parsley Sauce 3 or 4 carrots. | Salt. Boiling water. | \ pt. parsley sauce.

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