The encyclopædia of practical cookery

(2) Boil four or five good-sized Carrots till tender. Cut up the red part only and rub it through a sieve. Then weigh it, and to Jib. add and stir in, by degrees, lqt. of good stock ; season to taste with salt and a little cayenne. Let it boil up, put it into a tureen, and send to table very hot. Servo with bread cut into small square pieces, and fried. Carrots Stewed with Sugar. — Scrape the Carrots, wash them, cut into slices, scald in boiling water for five minutes, and drain them. Put a good-sized lump of butter in a stewpan, melt it, and then put in the Carrots ; moisten them to their height with broth, and season to taste with salt and pepper and a small quantity of grated nutmeg. Stir the Carrots over the fire with a wooden spoon, dredging in at the same time a small quantity of flour. Beat the yolks of two eggs with 1 table-spoonful of moist sugar ; when the Carrots are tender, move the stewpan to the side of the fire, and stir in the beaten eggs. Do not let the liquor boil after the eggs are added. Serve the Carrots very hot. 2 F Sauces, &c., referred to, see under their special heads. Carrots — continued. Carrots Stewed in Sugar and Cream.— Scrape and clean half-a-dozen or so large, sound Carrots, put them into a saucepan of water, and boil until they are done and nearly all the water is absorbed or evaporated. Mash the Carrots, pour in a little milk, and add 1 table-spoonful of potato-flour, a few dried orange-flowers, and a very little sifted crushed loaf sugar ; stir in sufficient eggs to thicken, using three yolks to two whites, and whipping them well with warmed butter. Heat the mixture in the oven until it is of the required consistence, then turn it out on to a dish, and serve very hot with caster sugar sprinkled over. Curried Carrots. — Scrape and clean the required quantity of Carrots, blanch them, dry them, cut them up into slices, put these in a frying-pan with dripping or butter, and fry them ; then sprinkle over a little curry powder, and let them remain until it is all absorbed. Put a little curry paste and milk, or rich broth, into a saucepan, and stir well ; put the Carrots in this, and simmer gently until they are quite tender, and all the liquor is absorbed. Turn them out on to a dish, and serve with boiled rice as a garnish or in a separate dish. Fried Carrots. — Clean four or five Carrots, cut them up into slices, and blanch them. Take them out, drain them quite dry, put into a frying-pan with a little butter or dripping, and fry until done. Take them out, drain on a cloth, put them in a vegetable-dish, and serve. Glazed Carrots. — Scrape and wash a few young red-coloured Carrots, cut them up into balls or other shapes, put these into a saucepan of boiling water, and boil them for five or six minutes. Take them out, drain, put them close together into a saucepan with a little butter, pour over sufficient rich gravy or stock to moisten, and dust them over with a little each of mace, sifted crushed loaf sugar, salt, and pepper. Set the saucepan on the fire, boil up, cover the whole over with greased paper, then with the lid, and simmer gently on the side of the fire until the Carrots are quite tender. Boil the liquor quickly for a few minutes, to reduce it, then turn the whole out on to a dish, and serve.