The encyclopædia of practical cookery

The former proved unsuccessful ; but the result of the latter was, according to the doctor’s opinion, very encouraging. “ From a gross calculation,” he concludes, “ I am induced to think that a good acre of Carrots manufactured in this manner will leave a profit of forty pounds after deducting the landlord’s rent, the cost of cultivation, distillation, and other incidental expenses. In this calculation I presume that Carrots - continued. the spirit is worth six shillings per gallon, and not excised.” This is, perhaps, rather an exaggerated statement, though it has been found by other experiments that 18 tons, the produce of one acre, will yield lOOgalls. of proof spirit — a larger product than that obtained from an acre of barley; while the refuse supplies a greater quantity of food for hogs. There are two kinds of Carrots usually sold in our vegetable-markets, being in perfection at different times of the year; they are the Early Short Horn (see Fig. 342), and the Late Long Horn (see Fig. 343). For forcing and early crops the Common Early Horn, Early French Forcing, Early Nantes, and Early Short Horn are the more famous; but for main or later crops, the Altrincham, James’s Intermediate, Long Horn, and Long Red Surrey are more often met with. But as cooks are not much interested in horticulture beyond judging of the quality, it will be sufficient to refer to early Carrots as short and pale, and later Carrots as longer and deeper in hue. Boiled Carrots.— Wash and scrape two large Carrots, put them in boiling salted water, and boil until tender. Cut them into Jin. squares, or into fancy shapes, with a vegetable-scoop ; put over the fire in a saucepan 1 table-spoonful each of butter and flour, and stir them until the mixture bubbles, then gradually stir into it 1 pint of boiling milk, and let the sauce thus made boil once ; season it with 1 teaspoonful of salt, i saltspoonful of pepper, and a very little grated nutmeg. Heat the Carrots in this sauce, and serve them. Boiled Carrots can also be served with salt, pepper, and butter, or with some chopped parsley, or with white sauce containing the yolk of an egg, care being taken not to boil the egg. Cold boiled Carrots are nice cut in slices and fried in butter. Boiled Carrots served with Brown Sauce. — Thoroughly wash some young Carrots, cut them squarely across the top, put them into a saucepan of boiling water and boil until tender. Dry the tops that have been cut off the Carrots, put them into a frying-pan in which loz. or more of butter has been melted, and fry them over a brisk fire until brown, turning them often. Allow for 1 bunch of Carrots, 1 breakfast-cupful of brown stock, 1 table-spoonful of flour, and b Fig. 344. Boiled Carrots served with Brown Sauce. table-spoonful of ketchup. Put the flour into a small saucepan, pour in the stock, and stir it over the fire until boiling. Put the browned tops into the sauce, season it to taste with salt and pepper, and boil it for five minutes longer. When the Carrots are tender, take them carefully out of the water so as not to break them, then rub off lightly with a towel the thin outer skin. Arrange the Carrots in an upright position on a hot dish, pour the sauce round them, and serve without delay. See Fig. 344.