Stewed Carrots

Ingredients

• one pound and a half of carrots
• one ounce of butter
• quarter of an ounce of parsley
• one tea-spoonful of flour
• four table-spoonfuls of cream
• pepper
• salt

Method

1. 1

   About half-boil the carrots, then scrape and slice them.

2. 2

   Put them into a pan with half a tea-cupful of vegetable broth or water; add pepper and salt; let them simmer till quite tender, but not broken.

3. 3

   Add the chopped parsley, and stir in the flour and butter, previously mixed; simmer them ten minutes longer; add the cream, and serve immediately.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 56. The excerpt below is the record exactly as published.

Stewed Carrots. One pound and a half of carrots, one ounce of butter, quarter of an ounce of parsley, one tea-spoonful of flour, and four table- spoonfuls of cream. About half-boil the carrots, then scrape and slice them ; put them into a pan with half a tea-cupful of vegetable broth, or u 93 VEOETARIAN COOKERY. water ; add pepper and salt

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