Stewed Carrots

Ingredients

• six large carrots
• a cupful of milk
• pepper
• salt
• flour
• butter

Method

1. 1

   Wash and slice some large carrots, and simmer them in as much weak broth as will cover them till they are nearly tender.

2. 2

   Then add a cupful of milk, and thicken the sauce with flour and butter.

3. 3

   Season it with pepper and salt.

4. 4

   Keep stirring the contents of the saucepan to prevent them burning.

5. 5

   Put the carrots into a hot vegetable dish, and pour the gravy over them.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 320. The excerpt below is the record exactly as published.

salt and pepper, and a piece of butter the size of a small egg. Cover them closeh', and simmer gently for twenty minutes, shaking the pan occasionally in order that they may be equally cooked. Mix the yolks of two eggs- with a cupful of cream, and a desscrt-si^oonful of finely-chopped parsley. Draw the pan from the fire for a couple of minutes, taking oft' the cover, put a table-spoonful or two of the liquid with the eggs and cream, then pour the whole gradually into the saucepan. Stir the sauce until it thickens, and serve the carrots with the sauce poured over them. Time to stew the carrots, half an hour. Probable cost, 8d. per bunch. Sufficient for four or five persons. Carrots (a la Flamande), another way. — Boil whole, six large carrots until they are quite tender; then stamp them out in stars, wheels, dice, or any other shaj^e, and stew them in a little good melted butter with five small onions, a table-spoonful of finely-chojji^ed pars- ley, and a little salt and i:)epper. Serve the carrots with the sauce poured over them. Time to boil, one hour and a half. Sufficient, six large carrots for eight persons. Carrots (a la Peine). — Choose some fine large carrots and cut them into pieces about three inches long ; make them flat at one end and narrow and round at the other, so as to give them the form of cones. Boil them until nearly tender, then place them upright in a saucepan with some good gravy, leaving about an inch of the tops uncovered to prevent their being broken. Boil them until they are sufficiently cooked, take them out, and arrange them in a dish. Thicken the gravy with a little brown thicken- ing, add a pinch of salt and a small piece of sugar to it, and pom- it OA'cr them. Time, one hour and a half. Carrots, Boiled. — Wash and prepare the carrots. If they arc very large they should be halved and sliced. Tlirow them into plenty of boiling water with salt in it, keep them boiling,, and when a fork can be easily pushed into them they are ready. They may bo boiled in the same saucepan with beef, and a few should be placed round the dish and the rest sent to table in a tureen. Melted butter generally accom- panies them. Many persons are fond of cold can-ots with cold beef. They may be easily warmed up by covering them closely and jjutting the dish in which they are x>laccd into boiling- water. Time, young carrots, one hour ; f ully- gro\vn, one and a half to two hours. Sufficient, four large carrots for six persons. CAR (110) CAS Carrots, Fried. — Wash and partly boil the carrots whole; cut them into thin slices, diji them in egg and finely-grated bread-crumbs, and fry in hot butter or lard. Serve them piled high on a dish. Cold carrots may be warmed up this way. Time to f ly, ten minutes. Suffi- cient, six carrots for five persons. Carrots in their own Gravy.— Wash, scrape, and slice the carrots. Put them into boiling salt and water, only just enough to cover them, and when they are tender let them boil fast till only two or three spoonfuls of the liquid remains. Put with the gravy a piece of brown thickening the size of a nut. Shake the saucepan till the gravy is thickened, and serve very hot. Time, one hour and a half. Suffi- cient, six large carrots for five persons. Carrots, Mashed.— Scrape off all the skin from some large carrots, and boil them till tender ; mash them smoothly, and return them to the saucepan, beat thoroughly for a few minutes, adding a small piece of butter and a little salt and pepper. Two or three spoon- fuls of gravy or a cupful of milk may be added, but in either case let the vegetables remain over the fire, stii-ring them constantly till they are nearly dry. Time, one hour and a half to boil ; ten minutes to dry. Sufficient, six large carrots for five persons. Carrots, Red Puree of. — Wash and scrape some fine large carrots. Cut the red part off in thin slices, and boil these for about a quarter of an horn-. Take them out, drain, and put them into a saucepan with an onion stuck with two cloves, a little salt and pepper, a small piece of butter, and just enough stock to cover them. Let them boil gently till tender, then pass them through a coarse sieve. Place the pulp in a stewpan with a quarter of a pound of butter, a little grated nutmeg, a ^mall piece of sugar, and a cupful of stock, and stir until it is thick. The puree may be served with stowed mutton cutlets round it. Time, two hours and a half. Sufficient, eight large carrots for two pounds of cutlets. Carrots, Sliced and Glazed.— Wash and scrape some fine large carrots, and cut them into equal slices. Partly boil them in salt and water, drain, and put them into a saucepan with just sufficient stock to cover them, a piece of butter, a little salt, and a good-sized lump of sugar. Boil quickly until the gravy is reduced to glaze. Shake the sauce- pan over the fire for a few minutes, till all the gravy adheres to the carrots. Time, one hour and a half. Probable cost, 6d. or 8d. per bimch. Sufficient, six large carrots for five persons. Carrots, Stewed. — Wash and slice some large carrots, and simmer them in as much weak broth as -^all cover them till they are nearly tender, then add a cupful of milk, and thicken the sauce with fiour and butter. Season it with pepper and salt. Keep stirring the eontents of the saucepan to prevent them burn- ing. Put the carrots into a hot vegetable dish, and powr the gravy over them. Time, one hour and a half. Sufficient, six large carrots for five persons. Carrots, Sweet (for a second course). — Boil six or eight large carrots till tender, drain them, and pass them through a coarse hair sieve. Put the pulp into a saucepan, and dry it over a moderate fire for a few minutes, ' stirring it all the time. Mix with it two ounces i of good butter, a pinch of salt, and a table- spoonful of finely-sifted sugar. When this is thoroughly blended, add a cupful of cream or new milk. Serve with toasted sippets. Time, one hour and a half. Sufficient for six persons. Carrots, To Dress in the German way. — Melt two ounces of butter in a sauce- j jjan. Lay in it six carrots cut into thin slices, with a little salt, pepper, grated nutmeg, and a tea-spoonful of finely-minced onion. Let them remain until tender, adding every now and then as it is required a little water or stock. Thicken the sauce with a little flour

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