Mrs Beetons Vegetables Revisited
Sliced Carrots
(Entremets, or to be served with the Second Course, as a Side-dish)
5-6 Large Carrots
600ml (1 pint) Weak Stock
85g (3oz) Butter
Sugar
Salt, to taste
Cut off the green tops, wash and scrape the carrots and if there are any black specks, remove them.
Cut into slices of an equal size.
Boil them in salted water, until half done.
Drain well.
Put them into a saucepan with the sugar and stock and allow to boil over a medium to high heat.
When reduced to a glaze, add the fresh butter and a seasoning of salt.
Shake the saucepan about well and when the butter is well mixed with the carrots, serve.
There should be no sauce in the dish when it is served, as it should all adhere to the carrots.
Time: Altogether, ¾ hour.
Sufficient: for 1 dish.
Seasonable: Young carrots from April to June, old ones at any time.
SLICED CARROTS
(Entremets, or to be served with the Second Course, as a Side-dish.)
1103. INGREDIENTS - 5 or 6 large carrots, a large lump of sugar, 1 pint of weak stock, 3 oz. of fresh butter, salt to taste.
Mode - Scrape and wash the carrots, cut them into slices of an equal size, and boil them in salt and water, until half done; drain them well, put them into a stewpan with the sugar and stock, and let them boil over a brisk fire. When reduced to a glaze, add the fresh butter and a seasoning of salt; shake the stewpan about well, and when the butter is well mixed with the carrots, serve. There should be no sauce in the dish when it comes to table, but it should all adhere to the carrots.
Time - Altogether, 3/4 hour.
Average cost, 6d. to 8d. per bunch of 18.
Sufficient for 1 dish.
Seasonable - Young carrots from April to June, old ones at any time.
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