Stewed Carrots

Ingredients

• 7 or 8 large carrots
• 1 teacupful of broth
• pepper and salt to taste
• 0.5 teacupful of cream
• 1 ounce of butter
• thickening of butter and flour

Method

1. 1

   Scrape and half boil carrots, slice into a stewpan with broth, seasoning, and cream.

2. 2

   Simmer until tender, thicken with butter and flour before serving.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 62. The excerpt below is the record exactly as published.

f ounce of butter, and a seasoning of pepper and salt. Vegetables 103 They must, however, be sent to table very quickly, as, being so very small, this vegetable soon cools. Where the cook is very expeditious, this vegetable, when cooked, may be ar- ranged on the dish in the form of a pineapple; and so served, has a very pretty appearance. Stewed Red Cabbage. Needed, i red cabbage, a small slice of ham, % oz. of fresh butter, i pint of weak stock or broth, I gill of vinegar, salt and pepper to taste, 1 table- spoonful of pounded sugar. Cut the cabbage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter, half a pint of stock, and the vinegar; cover the pan closely, and let it stew for i hour. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix all well together, stir over the fire until nearly all the liquor has dried away, and serve. Fried sausages are usually sent to table with this dish; they should be laid round and on the cabbage, as a garnish. Stewed Carrots. Take 7 or 8 large carrots, i teacupful of broth, pepper and salt to taste, Yz teacup- ;?i*.ful of cream, thickening of butter and flour

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