Place in. an enameled saucepan a red cabbage with just
enough water to cover it. Add four or five peeled and cored
apples, a little butter, two cloves and pepper and salt✪ Red Cabbage and Apples. Now
cook slowly for at least three hours. Just before serving stir
into the sauce a spoonful of vinegar.
Carrots a la Flamande.
Take about twelve young carrots, blanch and rub off skins.
Now put them into a stewpan with one ounce of butter, a salt-
spoonful of castor sugar, some finely minced parsley, a season-
ing of pepper and salt, and sufficient water to cover well;
allow to simmer for fifteen to twenty minutes, when they
should be quite tender, shaking them once or twice in the
process. Remove the pan from the fire, and stir in the yolk
of one egg, beaten up with two tablespoonfuls of cream or new
milk and serve very hot.
Glazed Carrots.
Blanch some small young carrots, as uniform in size as pos-
sible, and dry them well; put them into a pan with just enough
stock to cover, and a lump of loaf sugar; boil quickly till the
stock is reduced to a glaze, then add to this one and a half
ounces of butter, and a seasoning of salt✪ Glazed Carrots and stir them in
this till the liquid is all absorbed, and the carrots are quite
glazed with the butter. Serve hot.
130 STANDARD COOKERY.
Stewed Carrots.
Take a bunch of young carrots, and after scraping thor-
oughly cut into neat pieces and boil for ten minutes in salted
water. After draining, place the carrots in a stewpan with
an ounce of butter, a little grated nutmeg, a couple of pinches
of castor sugar, and a little pepper and salt. Sprinkle over
them a dessertspoonful of flour and fry gently for a few min-
utes, frequently shaking the stewpan. Now add half a pint
of white stock✪ Stewed Carrots and simmer for twenty minutes, stirring and
skimming frequently.
As soon as the carrots are quite tender stir in the beaten
yolks of two eggs and a tablespoonful of good cream. Keep
stirring over the fire until the whole is blended, but not to
boil; then serve on a hot dish. A few triangles of fried bread
should be arranged round the carrots and the whole sprinkled
with a little chopped parsley.
Carrots and Peas, a la Creme.
Scrape and wash some young carrots, blanch and drain them
on a cloth. Put one ounce of butter into a small stewpan, and
when it has melted add the carrots, season them with salt and
pepper, and a pinch of sugar, and allow to simmer for six
minutes, then cover with thick white sauce, and let them cook
slowly until they are quite tender. Just before taking the
stewpan from the fire, add a squeeze of lemon juice to the
sauce, two tablespoonfuls of cooked green peas, and two tea-
spoonfuls of grated cheese; place the carrots on a hot dish,
and scatter a little finely-chopped parsley✪ Carrots and Peas, a la Creme over them.
To Cook Cauliflower.
Page 91 · 6 recipe records on this page
Presented as published in 1912. 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
Place in. an enameled saucepan a red cabbage with just enough water to cover it. Add four or five peeled and cored apples, a little butter, two cloves and pepper and salt. Now cook slowly for at least three hours. Just before serving stir into the sauce a spoonful of vinegar.
Carrots a la Flamande.
Take about twelve young carrots, blanch and rub off skins. Now put them into a stewpan with one ounce of butter, a saltspoonful of castor sugar, some finely minced parsley, a seasoning of pepper and salt, and sufficient water to cover well; allow to simmer for fifteen to twenty minutes, when they should be quite tender, shaking them once or twice in the process. Remove the pan from the fire, and stir in the yolk of one egg, beaten up with two tablespoonfuls of cream or new milk and serve very hot.
Glazed Carrots.
Blanch some small young carrots, as uniform in size as possible, and dry them well; put them into a pan with just enough stock to cover, and a lump of loaf sugar; boil quickly till the stock is reduced to a glaze, then add to this one and a half ounces of butter, and a seasoning of salt and stir them in this till the liquid is all absorbed, and the carrots are quite glazed with the butter. Serve hot.
Stewed Carrots.
Take a bunch of young carrots, and after scraping thoroughly cut into neat pieces and boil for ten minutes in salted water. After draining, place the carrots in a stewpan with an ounce of butter, a little grated nutmeg, a couple of pinches of castor sugar, and a little pepper and salt. Sprinkle over them a dessertspoonful of flour and fry gently for a few minutes, frequently shaking the stewpan. Now add half a pint of white stock and simmer for twenty minutes, stirring and skimming frequently.
As soon as the carrots are quite tender stir in the beaten yolks of two eggs and a tablespoonful of good cream. Keep stirring over the fire until the whole is blended, but not to boil; then serve on a hot dish. A few triangles of fried bread should be arranged round the carrots and the whole sprinkled with a little chopped parsley.
Carrots and Peas, a la Creme.
Scrape and wash some young carrots, blanch and drain them on a cloth. Put one ounce of butter into a small stewpan, and when it has melted add the carrots, season them with salt and pepper, and a pinch of sugar, and allow to simmer for six minutes, then cover with thick white sauce, and let them cook slowly until they are quite tender. Just before taking the stewpan from the fire, add a squeeze of lemon juice to the sauce, two tablespoonfuls of cooked green peas, and two teaspoonfuls of grated cheese; place the carrots on a hot dish, and scatter a little finely-chopped parsley over them.
To Cook Cauliflower.
Records on this page
Carrots a la FlamandeRed Cabbage and ApplesGlazed CarrotsStewed CarrotsCarrots in White StockCarrots and Peas, a la Creme