Vienna Stewed Carrots

Ingredients

• Peel some carrots and cut in small pieces
• Boil in salted water until tender
• Brown i tablespoon ful of flour
• in 2 table- spoonfuls of butter
• add J^ cup of the water in which the carrots were cooked
• 2 table- spoonfuls of vinegar
• and a little sugar
• then add the carrots and i cup of cooked peas
• some chopped parsley
• and a pinch of pepper

Method

1. 1

   Simmer ten minutes and serve hot.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 1. The excerpt below is the record exactly as published.

ole in salted water until tender. Drain, let get cold, then grate them and mix with 4 ^gs and i ounce of butter ; add salt to taste. Mix well ; add flour enough to form into dumplings and fry in deep hot lard until brown. Serve hot with cooked fruit, g. — Belgian Rice Dessert. Cook I pint of milk; add }i cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 table- spoonfuls of sugar. Remove from the fire. Add I teaspoonful of vanilla ; then form into cylinders. Dip in beaten egg and fine bread-crumbs and fry a golden brown. Sprinkle with pulverized sugar and put some red currant jelly on top and serve. la — Bavarian Pear Pudding. Soak yi loaf of bread and press dry. Mix with % pound of chopped suet ; add a tcaspoonfut of salt, i cup of sugar, a cgga and the grated peel of a lemon, a piucb of cinnamon, cloves and allspice. Add some sifled flour ; mix well, and form into a large ball. Then peel i quart of pears. Cut in half, and lay in a large saucepan a layer of pears; sprinkle with sugar, cinnamon and grated lemon peel. Lay in the pudding; cover with a layer of pears and pour ovo' all 3 tablespoon fuls of syrup. Fill with cold water and boil half an hour ; then bake three hours and serve hot. II. — French Pineapple Bisque. Beat the yolks of 4 eggs with i cup of pulverized sugar ; add i pint of cream ; stir well until very light. Then add t small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy. Let freeze and serve in small glasses. IX — Russian Pancakes. Make a pancake batter and fry in thin cakes. Then spread them with a layer of anchovies, butter and a layer of caviare. January Sprinkle with minced shallots, cayenne pep- per and lemon-juice. Roll up and serve hot as possible. 13. — Egyptian Cabbage. Parboil 2 cabbage ia salted water ; drain and stuff with chopped cooked mutton. Mix with chopped ham, i onion and 3 sprigs of parsley chopped fine. Add ^ cup of cooked rice, salt and pepper to taste. FUce in a buttered baking-dish; sprinkle with bits of butter ; add the juice of a lemon, and let bake in a moderate oven until done. Baste often with butter and serve hot. 14. — Madras Baked I^sh. Season a fish with salt, pepper, some grated green ginger and curry-powder. Place in a baking-pan with i sliced onion, 3 chopped green peppers and i sprig of parsley. Pour over some water and hot melted butler; sprinkle with flour and bake until done. Garnish with sliced lemon and parsley. 15. — Norwegian Salad. Cut some pickled herring into pieces and mix with flaked lax, 3 peeled apples and 3 boiled potatoes. Cut into dice pieces ; add some chopped shallotsand gherkins; sprinkle with finely minced tarragon and chervil, salt and pepper. Cover with a plain salad dressing. i6. — Dutch Eggs. Heat some butter in a pan ; then break in as many ^gs as needed and fry them ; add some sliced onions. Remove the eggs to a platter; arrange the onions on the eggs; sprinkle with salt and red pepper and pour over some lemon-juice. Serve as hot as pos- sible OD toast. 17. — Bavarian Wine Soup. Mix 3 pints of red wine with i print of water. Add sugar, nutmeg and cinnamon to taste and the grated peel of half a lemon. Let come to a boil; then stir in the yolks of 3 wellbeaten eggs. Do not boil again. Serve hot with biscuits. 18. — English Stuffed Goose. Season a fat goose with salt and pepper, and rub well with vinegar. Then core small apples and fill the goose with the whole ap- pics. Put in the baking-pan, sprinkle with flour J pour over i cup of hot water ; add a lump of butter and bake until done. Baste often with the sauce in the pan. Serve the goose with the whole apples. 19.— Vienna Peach Torte. Make a rich pie-dough ; then line a pie- dish with the dough. Pare and remove the stones from the peaches and cut into quar- ters. Lay closely on the pie; sprinkle with brown sugar and moisten with wine. Bake in a moderate oven until done. Then spread with a meringue and let brown in the oven a few minutes. ao. — ^yptian Meat-Pie. Line a large baking-dish with pie-dough. Have ready J^ pound of calf's liver chopped, and 14 pound of fresh pork chopped fine. Season highly and mix with ^ cup of butter, a green peppers, i onion chopped and J^ can of chopped mushrooms. Moisten with a glass of sherry. Fill the dish with the mix- ture and cover with the dough. Let bake until done and s< Janaajy ai. — Russian Boiled Fish. Clean and season a whole fish and let txnl with I sliced onion, ^ cup of vinegar, a few slices of lemon and a sprigs of parsley. Add a tablespoonful of butter and let cook until tender. Remove the fish to a platter ; mix the sauce with i tablespoonful of brown sugai, a pinch of ginger, cinnamon and nut- meg and (hejuiceof alemon. Let boil well; then thicken with the yolks of a beaten eggs and pour over the fish. Serve cold. Gar- nish with lemon-slices and olives. aa. — Spanish Cake. Beat I pouud of buttei with i pound of sugar to a cream. Add the yolks of 8 eggs well beaten. Sift i pound of flour with 3 teaspoonfuls of baking-powder and stir to- gether with I cup of milk. Add the whites of eggs, beaten to a stiff frolh with a pinch of salt. Flavor with rose-water. Bake in a moderate oven until done. 23. — Vienna Stewed Carrots. Peel some carrots and cut in small pieces. B(»l in salted water until tender; drain. Janaaty Brown i tablespoon ful of flour in 2 table- spoonfuls of butter ; add J^ cup of the water in which the carrots were cooked, 2 table- spoonfuls of vinegar and a little sugar. Let all boil ; then add the carrots and i cup of cooked peas, some chopped parsley and a pinch of pepper

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