Wash the mould from them, and scrape the skin off lightly with
the edge of a sharp knife, or, should this be objected to, pare them as
thin and as equally as possible; in either case free them from all
blemishes, and should they be very large, divide them, and cut the
thick parts into quarters ; rinse them well, and throw them into plenty
of boliing water with some salt in it. The skin of very young carrots
may be rubbed off like that of new potatoes, and from twenty to
thirty minutes will then be sufficient to boil them ; but at their full
growth they will require from an hour and a half to two hours. It
was formerly the custom to tie them in a cloth, and to wipe the skin
from them with it after they were dressed ; and old-fashioned cooks
still use one to remove it ; but all vegetables should, we think, be
dished and served with the least possible delay after they are ready for
table. Melted butter should accompany boiled carrots.
Very young carrots, 20 to 30 minutes. Full-grown ones, 1^- to 2
hours.
CARROTS, (entree.)
{The Windsor Heceipt.')
Select some good carrots of equal size, and cpt the upper parts into
even lengths of about two inches and a half, then trim one end of
each into a point, so as to give the carrot the form of a sugar-loaf.*
When all are ready, throw them into plenty of ready- salted boiling
water, and boil them three quarters of an hour. Lift them out, and
drain them well, then arrange them upright, and all on a level in a
broad stewpan or saucepan, and pour in good hot beef-broth or veal-
gravy to half their height ; add as much salt as may be needed, and a
small teaspoonful of sugar, and boil them briskly for half an hour, or
longer, should they require it. Place them again upright in dishing
them, and keep them hot while a little good brown gravy is thick-
ened to pour over them, and mixed with a large teaspoonful of pars-
ley and a little lemon-juice ; or sauce them with common bechamel
(see Chapter V.), or white sauce, with or without the addition of
parsley.
Thick part of carrots cut in cones : boiled § hour. With gravy oi
* See plate, page 338,
336
MODERN COOKERY.
[ciiap. xvii.
broth, little salt and sugar : \ hour, or more. Sauce : thickened
gravy, bechamel made without meat, or common white sauce.
Obs. — The carrots dressed thus are exceedingly good without any
sauce beyond the small quantity of liquid which will remain in the
stewpan with them, or with a few spoonsful more of gravy added to
this, and thickened with butter and a little flour.
SWEET CARROTS. (ENTREMETS.)
Boil quite tender some fine highly-flavoured carrots, press the
water from them, and rub them through the back of a fine hair-
sieve ; put them into a clean saucepan or stewpan, and dry them
thoroughly over a gentle fire ; then add a slice of fresh butter, and
when this is dissolved and well mixed with them, strew in a dessert-
spoonful or more of powdered sugar, and a little salt ; next, stir in by
degrees some good cream, and when this is quite absorbed, and the
carrots again appear dry, dish and serve them quickly with small
sippets a la Heine (see page 5), placed round them.
Carrots, 3 lbs., boiled quite tender : stirred over a gentle fire 5 to
10 minutes. Butter, 2 oz. ; salt, ^ teaspoonful ; pounded sugar,
1 dessertspoonful ; cream, | pint✪ Sweet Carrots, stewed gently together until quite
dry.
Page 305 · 1 recipe record on this page
Presented as published in 1884. 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
Wash the mould from them, and scrape the skin off lightly with the edge of a sharp knife, or, should this be objected to, pare them as thin and as equally as possible; in either case free them from all blemishes, and should they be very large, divide them, and cut the thick parts into quarters ; rinse them well, and throw them into plenty of boliing water with some salt in it. The skin of very young carrots may be rubbed off like that of new potatoes, and from twenty to thirty minutes will then be sufficient to boil them ; but at their full growth they will require from an hour and a half to two hours. It was formerly the custom to tie them in a cloth, and to wipe the skin from them with it after they were dressed ; and old-fashioned cooks still use one to remove it ; but all vegetables should, we think, be dished and served with the least possible delay after they are ready for table. Melted butter should accompany boiled carrots.
Very young carrots, 20 to 30 minutes. Full-grown ones, 1^- to 2 hours.
CARROTS, (entree.)
{The Windsor Heceipt.')
Select some good carrots of equal size, and cut the upper parts into even lengths of about two inches and a half, then trim one end of each into a point, so as to give the carrot the form of a sugar-loaf.* When all are ready, throw them into plenty of ready- salted boiling water, and boil them three quarters of an hour. Lift them out, and drain them well, then arrange them upright, and all on a level in a broad stewpan or saucepan, and pour in good hot beef-broth or veal gravy to half their height ; add as much salt as may be needed, and a small teaspoonful of sugar, and boil them briskly for half an hour, or longer, should they require it. Place them again upright in dishing them, and keep them hot while a little good brown gravy is thickened to pour over them, and mixed with a large teaspoonful of parsley and a little lemon-juice ; or sauce them with common bechamel (see Chapter V.), or white sauce, with or without the addition of parsley.
Thick part of carrots cut in cones : boiled § hour. With gravy oi
* See plate, page 338,
[[illustration: omitted]
broth, little salt and sugar : \ hour, or more. Sauce : thickened gravy, bechamel made without meat, or common white sauce.
Obs. — The carrots dressed thus are exceedingly good without any sauce beyond the small quantity of liquid which will remain in the stewpan with them, or with a few spoonsful more of gravy added to this, and thickened with butter and a little flour.
SWEET CARROTS. (ENTREMETS.)
Boil quite tender some fine highly-flavoured carrots, press the water from them, and rub them through the back of a fine hairsieve ; put them into a clean saucepan or stewpan, and dry them thoroughly over a gentle fire ; then add a slice of fresh butter, and when this is dissolved and well mixed with them, strew in a dessertspoonful or more of powdered sugar, and a little salt ; next, stir in by degrees some good cream, and when this is quite absorbed, and the carrots again appear dry, dish and serve them quickly with small sippets a la Heine (see page 5), placed round them.
Carrots, 3 lbs., boiled quite tender : stirred over a gentle fire 5 to 10 minutes. Butter, 2 oz. ; salt, ^ teaspoonful ; pounded sugar, 1 dessertspoonful ; cream, | pint, stewed gently together until quite dry.
Records on this page
Sweet Carrots