Mrs Beetons Vegetables Revisited
Boiled Carrots
Carrots
To each 2½lt (4 pints) Water allow:
1 tbsp (heaped) Salt
Cut off the green tops, wash and scrape the carrots and if there are any black specks, remove them.
If very large, cut into halves, divide them lengthwise into four pieces.
Put them into boiling salted water.
Allow to boil until tender, which may be done by testing with a fork.
Dish and serve very hot.
This vegetable is an indispensable accompaniment to boiled beef.
When thus served, it is usually boiled with the beef.
A few carrots are placed round the dish as a garnish and the remainder served in a vegetable dish.
Young carrots do not require nearly so much boiling, nor should they be divided, they make a nice addition to stewed veal, etc.
Time: Large carrots, 1¾ to 2¼ hours, young ones, about ½ hour.
Sufficient: 4 large carrots for 5 or 6 persons.
Seasonable: Young carrots from April to June, old ones at any time.
BOILED CARROTS
1100. INGREDIENTS - To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; carrots.
Mode - Cut off the green tops, wash and scrape the carrots, and should there be any black specks, remove them. If very large, cut them in halves, divide them lengthwise into four pieces, and put them into boiling water, salted in the above proportion; let them boil until tender, which may be ascertained by thrusting a fork into them: dish, and serve very hot. This vegetable is an indispensable accompaniment to boiled beef. When thus served, it is usually boiled with the beef; a few carrots are placed round the dish as a garnish, and the remainder sent to table in a vegetable-dish. Young carrots do not require nearly so much boiling, nor should they be divided: these make a nice addition to stewed veal, &c.
Time - Large carrots, 1-3/4 to 2-1/4 hours; young ones, about 1/2 hour.
Average cost, 6d. to 8d, per bunch of 18.
Sufficient 4 large carrots for 5 or 6 persons.
Seasonable - Young carrots from April to June, old ones at any time.
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