Carrots in Flemish Style. — (1) Scald l^lb. of young Carrots
in boiling water for five minutes ; when they are cool rub off
the skin with a cloth, slice them about jin. thick, put them
into a saucepan that holds about 2qts., add 1 table-spoonful
of butter, 1 teaspoonful of sugar, 1 pinch of salt, and 1 wine-
glassful of water ; put the lid on, and let them simmer for
twenty minutes, tossing them about now and then so that
they all cook alike. Beat the yolks of two eggs with a wine-
glassful of cream. When the Carrots are done, stir in the
eggs and cream and a pat of butter, and boil it until the
eggs are thick. Chop about 1 table-spoonful of parsley✪ Carrots in Flemish Style, mix
it with the Carrots, and serve.
(2) Put half-a-dozen or so of good Carrots into a saucepan
of water, and boil them until they are quite tender ; chop them
up into small squares, put them into a saucepan with six
small onions, a little chopped parsley, salt and pepper, pour
over 3 teacupfuls of rich gravy, and stew them for a few
minutes. Turn the whole, when done, out on to a dish, and
serve hot.
Carrot Fritters. — (1) Beat a large boiled Carrot into a pulp,
pass it through a sieve, and mix with it 2 table-spoonfuls of
grated breadcrumbs and 2 table-spoonfuls of cream, stirring
in two well-beaten eggs. Put a piece of lard✪ Carrot Fritters in a frying-pan,
and when this is hot shape the mixture into fritters and fry
them. When they are done, put them on a hot dish, and
serve with brown sauce.
(2) Peel and boil three large Carrots ; when tender, drain,
put them into a basin, and mash them with a wooden spoon
Beat six eggs, mix them with the Carrots, also 1 teacupful
of flour, about 2 wineglassfuls of white wine, and sweeten
to taste. Beat until all the ingredients are well mixed. Put
a large lump of lard into a deep frying-pan, place it over
the fire, and when it is boiling drop in the Carrot mixture
in small quantities with a table-spoon ; fry until nicely and
equally browned, then take them out of the fat and lay them
on paper near the fire to drain off as much of the fat as
possible. Arrange the fritters on a hot dish over which has
been spread a folded napkin or an ornamental dish-paper,
squeeze the juice of a Seville orange over them, strew caster
sugar over, and serve.
Carrots for Garnish. — Blanch some young Carrots in boiling
water, rub their skins off, and turn them with a knife to equal-
sized pear shapes ; then drain them, put them into a saucepan
with some chicken consomme, add a little salt, pepper, and
sugar, and boil till they are done. Reduce the liquor so as
to glaze the Carrots, and serve.
Carrots and Green Peas. — Alsatian Style. — Scrape three
dozen young Carrots, and blanch them for a few minutes in
salted water ; drain them, put them in a stewpan with a piece
of butter, toss about for a few minutes over a steady fire,
add a little broth to half cook them, and season with a little
salt and pepper ; this done, add 1 j- pints of green peas, a bunch
of parsley, and 1 pinch of sugar. Put the lid on the stewpan,
and simmer until the peas are done, then adding 1 table-
spoonful of butter. When taken off the fire, put in 2 table-
spoonfuls of good raw cream, and another piece of butter ; dish
them up on a hot dish, and serve.
Page 164 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Carrots in Flemish Style. — (1) Scald l^lb. of young Carrots in boiling water for five minutes ; when they are cool rub off the skin with a cloth, slice them about jin. thick, put them into a saucepan that holds about 2qts., add 1 table-spoonful of butter, 1 teaspoonful of sugar, 1 pinch of salt, and 1 wineglassful of water ; put the lid on, and let them simmer for twenty minutes, tossing them about now and then so that they all cook alike. Beat the yolks of two eggs with a wineglassful of cream. When the Carrots are done, stir in the eggs and cream and a pat of butter, and boil it until the eggs are thick. Chop about 1 table-spoonful of parsley, mix it with the Carrots, and serve.
(2) Put half-a-dozen or so of good Carrots into a saucepan of water, and boil them until they are quite tender ; chop them up into small squares, put them into a saucepan with six small onions, a little chopped parsley, salt and pepper, pour over 3 teacupfuls of rich gravy, and stew them for a few minutes. Turn the whole, when done, out on to a dish, and serve hot.
Carrot Fritters. — (1) Beat a large boiled Carrot into a pulp, pass it through a sieve, and mix with it 2 table-spoonfuls of grated breadcrumbs and 2 table-spoonfuls of cream, stirring in two well-beaten eggs. Put a piece of lard in a frying-pan, and when this is hot shape the mixture into fritters and fry them. When they are done, put them on a hot dish, and serve with brown sauce.
(2) Peel and boil three large Carrots ; when tender, drain, put them into a basin, and mash them with a wooden spoon Beat six eggs, mix them with the Carrots, also 1 teacupful of flour, about 2 wineglassfuls of white wine, and sweeten to taste. Beat until all the ingredients are well mixed. Put a large lump of lard into a deep frying-pan, place it over the fire, and when it is boiling drop in the Carrot mixture in small quantities with a table-spoon ; fry until nicely and equally browned, then take them out of the fat and lay them on paper near the fire to drain off as much of the fat as possible. Arrange the fritters on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, squeeze the juice of a Seville orange over them, strew caster sugar over, and serve.
Carrots for Garnish. — Blanch some young Carrots in boiling water, rub their skins off, and turn them with a knife to equalsized pear shapes ; then drain them, put them into a saucepan with some chicken consomme, add a little salt, pepper, and sugar, and boil till they are done. Reduce the liquor so as to glaze the Carrots, and serve.
Carrots and Green Peas. — Alsatian Style. — Scrape three dozen young Carrots, and blanch them for a few minutes in salted water ; drain them, put them in a stewpan with a piece of butter, toss about for a few minutes over a steady fire, add a little broth to half cook them, and season with a little salt and pepper ; this done, add 1 j- pints of green peas, a bunch of parsley, and 1 pinch of sugar. Put the lid on the stewpan, and simmer until the peas are done, then adding 1 tablespoonful of butter. When taken off the fire, put in 2 tablespoonfuls of good raw cream, and another piece of butter ; dish them up on a hot dish, and serve.
Records on this page
Carrots in Flemish StyleCarrot Fritters