Cassell's dictionary of cookery

Carrots (a la Flamandc).— Take a bunch of young carrots, which alone are suitable, wash them well, cut off the heads and points, and place them in boiling water for five minutes. Take them out, drain, rub off the skin with a coarse cloth, cut them into very thin slices, and put them into a saucepan with a cupful of water, a little salt and pepper, and a piece of butter the size of a small egg. Cover them closely, and simmer gently for twenty minutes, shaking the pan occasionally in order that they may be equally cooked. Mix the yolks of two eggswith a cupful of cream, and a dessert-spoonful of finely-chopped parsley. Draw the pan from the fire for a couple of minutes, taking oft' the cover, put a table-spoonful or two of the liquid with the eggs and cream, then pour the whole gradually into the saucepan. Stir the sauce until it thickens, and serve the carrots with the sauce poured over them. Time to stew the carrots, half an hour. Probable cost, 8d. per bunch. Sufficient for four or five persons. Carrots (a la Flamande), another way. — Boil whole, six large carrots until they are quite tender; then stamp them out in stars, wheels, dice, or any other shape, and stew them in a little good melted butter with five small onions, a table-spoonful of finely-chopped parsley, and a little salt and i:)epper. Serve the carrots with the sauce poured over them. Time to boil, one hour and a half. Sufficient, six large carrots for eight persons. Carrots (a la Peine). — Choose some fine large carrots and cut them into pieces about three inches long ; make them flat at one end and narrow and round at the other, so as to give them the form of cones. Boil them until nearly tender, then place them upright in a saucepan with some good gravy, leaving about an inch of the tops uncovered to prevent their being broken. Boil them until they are sufficiently cooked, take them out, and arrange them in a dish. Thicken the gravy with a little brown thickening, add a pinch of salt and a small piece of sugar to it, and pour it over them. Time, one hour and a half. Carrots, Boiled. — Wash and prepare the carrots. If they arc very large they should be halved and sliced. Throw them into plenty of boiling water with salt in it, keep them boiling, and when a fork can be easily pushed into them they are ready. They may be boiled in the same saucepan with beef, and a few should be placed round the dish and the rest sent to table in a tureen. Melted butter generally accompanies them. Many persons are fond of cold carrots with cold beef. They may be easily warmed up by covering them closely and putting the dish in which they are placed into boilingwater. Time, young carrots, one hour ; fully grown, one and a half to two hours. Sufficient, four large carrots for six persons. CAR (110) CAS Carrots, Fried. — Wash and partly boil the carrots whole; cut them into thin slices, diji them in egg and finely-grated bread-crumbs, and fry in hot butter or lard. Serve them piled high on a dish. Cold carrots may be warmed up this way. Time to fry, ten minutes. Sufficient, six carrots for five persons. Carrots in their own Gravy.— Wash,