scrape, and slice the carrots. Put them into
boiling salt and water, only just enough to
cover them, and when they are tender let them
boil fast till only two or three spoonfuls of the
liquid remains. Put with the gravy a piece of
brown thickening the size of a nut. Shake the
saucepan till the gravy is thickened, and serve
very hot. Time, one hour and a half. Suffi-
cient, six large carrots for five persons.
Carrots, Mashed.— Scrape off all the
skin from some large carrots, and boil them till
tender ; mash them smoothly, and return them
to the saucepan, beat thoroughly for a few
minutes, adding a small piece of butter and a
little salt and pepper. Two or three spoon-
fuls of gravy or a cupful of milk may be added,
but in either case let the vegetables remain
over the fire, stii-ring them constantly till they
are nearly dry. Time, one hour and a half to
boil ; ten minutes to dry. Sufficient, six large
carrots for five persons.
Carrots, Red Puree of. — Wash and
scrape some fine large carrots. Cut the red
part off in thin slices, and boil these for about
a quarter of an horn-. Take them out, drain,
and put them into a saucepan with an onion
stuck with two cloves, a little salt and pepper,
a small piece of butter, and just enough stock
to cover them. Let them boil gently till tender,
then pass them through a coarse sieve. Place
the pulp in a stewpan with a quarter of a pound
of butter, a little grated nutmeg, a ^mall piece
of sugar, and a cupful of stock, and stir until
it is thick. The puree may be served with
stowed mutton cutlets round it. Time, two
hours and a half. Sufficient, eight large carrots
for two pounds of cutlets.
Carrots, Sliced and Glazed.— Wash
and scrape some fine large carrots, and cut
them into equal slices. Partly boil them in
salt and water, drain, and put them into a
saucepan with just sufficient stock to cover
them, a piece of butter, a little salt, and a
good-sized lump of sugar. Boil quickly until
the gravy is reduced to glaze. Shake the sauce-
pan over the fire for a few minutes, till all
the gravy adheres to the carrots. Time, one
hour and a half. Probable cost, 6d. or 8d. per
bimch. Sufficient, six large carrots for five
persons.
Carrots, Stewed. — Wash and slice
some large carrots, and simmer them in as
much weak broth as -^all cover them till they are
nearly tender, then add a cupful of milk, and
thicken the sauce with fiour and butter. Season
it with pepper and salt. Keep stirring the
eontents of the saucepan to prevent them burn-
ing. Put the carrots into a hot vegetable dish,
and powr the gravy over them. Time, one hour
and a half. Sufficient, six large carrots for
five persons.
Carrots, Sweet (for a second course).
— Boil six or eight large carrots till tender,
drain them, and pass them through a coarse
hair sieve. Put the pulp into a saucepan, and
dry it over a moderate fire for a few minutes,
' stirring it all the time. Mix with it two ounces
i of good butter, a pinch of salt, and a table-
spoonful of finely-sifted sugar. When this is
thoroughly blended, add a cupful of cream or
new milk. Serve with toasted sippets. Time,
one hour and a half. Sufficient for six persons.
Carrots, To Dress in the German ✪ Stewed Carrots
Page 321 · 3 recipe records on this page
Presented as published in 1892. 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
scrape, and slice the carrots. Put them into boiling salt and water, only just enough to cover them, and when they are tender let them boil fast till only two or three spoonfuls of the liquid remains. Put with the gravy a piece of brown thickening the size of a nut. Shake the saucepan till the gravy is thickened, and serve very hot. Time, one hour and a half. Sufficient, six large carrots for five persons.
Carrots, Mashed.— Scrape off all the skin from some large carrots, and boil them till tender ; mash them smoothly, and return them to the saucepan, beat thoroughly for a few minutes, adding a small piece of butter and a little salt and pepper. Two or three spoonfuls of gravy or a cupful of milk may be added, but in either case let the vegetables remain over the fire, stirring them constantly till they are nearly dry. Time, one hour and a half to boil ; ten minutes to dry. Sufficient, six large carrots for five persons.
Carrots, Red Puree of. — Wash and
scrape some fine large carrots. Cut the red part off in thin slices, and boil these for about a quarter of an hour. Take them out, drain, and put them into a saucepan with an onion stuck with two cloves, a little salt and pepper, a small piece of butter, and just enough stock to cover them. Let them boil gently till tender, then pass them through a coarse sieve. Place the pulp in a stewpan with a quarter of a pound of butter, a little grated nutmeg, a ^mall piece of sugar, and a cupful of stock, and stir until it is thick. The puree may be served with stowed mutton cutlets round it. Time, two hours and a half. Sufficient, eight large carrots for two pounds of cutlets.
Carrots, Sliced and Glazed.— Wash
and scrape some fine large carrots, and cut them into equal slices. Partly boil them in salt and water, drain, and put them into a saucepan with just sufficient stock to cover them, a piece of butter, a little salt, and a good-sized lump of sugar. Boil quickly until the gravy is reduced to glaze. Shake the saucepan over the fire for a few minutes, till all the gravy adheres to the carrots. Time, one hour and a half. Probable cost, 6d. or 8d. per bimch. Sufficient, six large carrots for five persons.
Carrots, Stewed. — Wash and slice some large carrots, and simmer them in as much weak broth as -^all cover them till they are nearly tender, then add a cupful of milk, and thicken the sauce with fiour and butter. Season it with pepper and salt. Keep stirring the contents of the saucepan to prevent them burning. Put the carrots into a hot vegetable dish, and pour the gravy over them. Time, one hour and a half. Sufficient, six large carrots for five persons.
Carrots, Sweet (for a second course). — Boil six or eight large carrots till tender, drain them, and pass them through a coarse hair sieve. Put the pulp into a saucepan, and dry it over a moderate fire for a few minutes, ' stirring it all the time. Mix with it two ounces i of good butter, a pinch of salt, and a tablespoonful of finely-sifted sugar. When this is thoroughly blended, add a cupful of cream or new milk. Serve with toasted sippets. Time, one hour and a half. Sufficient for six persons.
Carrots, To Dress in the German
Records on this page
Stewed CarrotsCarrots, Sweet (for a second course)Carrots, To Dress in the German way