Glazed Carrots

Ingredients

• there should be one cup
• one-fourth cup white stock
• two tablespoons butter
• one-half teaspoon sugar

Method

1. 1

   Wash, scrape and cut carrots in one-fourth inch slices, and slice in one-fourth inch strips; there should be one cup.

2. 2

   Parboil in boiling salted water fifteen minutes; drain, put in an omelet pan with one-fourth cup white stock, two tablespoons butter, and one-half teaspoon sugar.

3. 3

   Place pan on back of range, and cook slowly, shaking pan occasionally until carrots are tender and slightly browned.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 47. The excerpt below is the record exactly as published.

glazed carrots and one-half cup seedless raisins cooked in boiling water until plump and soft. Serve with Brown Walnut Sauce. BROWN WALNUT SAUCE. Pour off one-fourth cup fat from frying pan, add five tablespoons flour, and stir until well browned, then Company and Formal Dinners. 181 pour on gradually, while stirring constantly, one and one-fourth cups brown stock. When boiling point is reached, add the following nut mixture: Break two ounces English walnut meats in quarters and sauté in butter, using just enough to prevent nut meats from burning. Mix three-fourths tablespoon chutney, one and one-half tablespoons chopped pickles, two-thirds tablespoon Worcestershire Sauce, one-fourth teaspoon salt and a few grains cayenne. Pour over nuts and heat thoroughly. POTATO BALLS. Wash and pare large potatoes, and shape into balls, using a French vegetable cutter; there should be two cups. Soak in cold water, twenty minutes. Drain and cook in boiling salted water until soft. Drain again, and pour over one tablespoon melted butter, and sprinkle with finely chopped parsley. FRENCH PEAS. Drain one can French peas from their liquor and rinse with cold water. Put in a sauce pan with four table- spoons butter and cook ten minutes. Season with salt and paprika. GLAZED CARROTS. Wash, scrape and cut carrots in one-fourth inch slices, and slice in one-fourth inch strips; there should be one cup. Parboil in boiling salted water fifteen minutes; drain, put in an omelet pan with one-fourth cup white stock, two tablespoons butter, and one-half teaspoon sugar

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