Hashed Carrots

Ingredients

• some young carrots
• a lump of butter
• pepper
• salt
• chopped parsley
• a little milk
• 1, 2, or 3 yolks of eggs

Method

1. 1

   Scrape and wash the carrots; soak them in boiling water for a few minutes; cut them into slices; put them in a stewpan with butter, pepper, salt, chopped parsley, and a little milk.

2. 2

   Cook gently.

3. 3

   Thicken the sauce with yolks of eggs and serve over the carrots.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 26. The excerpt below is the record exactly as published.

Hashed Carrots. Scrape and wash some young carrots ; soak them in boiling water for a few minvites ; cut them into slices ; put them in a stewpan, with a lump of butter, pepper, salt, chopped parsley, a little milk. Cook them gently. When they are cooked, thicken the sauce with 1, 2, or 3 yolks of eggs

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