Dressed Carrots

Ingredients

• boiling and salted, as much water as will cover them
• a seasoning of pepper
• a morsel of butter rolled in flour
• A dessert-spoonful of minced parsley
• a little thick cream mixed with a small proportion of flour
• a spoonful or two of good gravy

Method

1. 1

   Wash and scrape the carrots, cutting out discolored parts.

2. 2

   Boil in salted water until tender, then quickly evaporate excess water.

3. 3

   Dust with pepper, add butter rolled in flour, and toss until the juice thickens.

4. 4

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 306. The excerpt below is the record exactly as published.

boiling and salted, as much water as will cover them ; slice them rather thick, throw them into it, and should there be more than sufficient to just float them (and barely that), pour it away. Boil them gently until they are tolerably tender, and then very quickly, to evaporate the water, of which only a spoonful or so should be left in the saucepan. Dust a seasoning of pepper on them, throw in a morsel of butter rolled in flour, and turn and toss them gently until their juice is thickened by them and adheres to the roots. Send them immediately to table. They are excellent without any addition but the pepper ; though they may be in many ways improved. A dessert- spoonful of minced parsley may be strewed over them when the butter is added, and a little thick cream mixed with a small proportion of flour to prevent its curdling, may be strewed amongst them, or a spoonful or two of good gravy

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