Mrs Beetons Vegetables Revisited
Stewed Carrots
7-8 Large Carrots
235ml (8floz) Broth
115ml (4floz) Cream
Butter and Flour, to thicken
Salt and Pepper, to taste
Cut off the green tops, wash and scrape the carrots and if there are any black specks, remove them.
Parboil and slice them into a saucepan.
Add the broth, cream, salt and pepper.
Simmer until tender and be careful the carrots are not broken.
A few minutes before serving, mix a little flour with about 25g (1oz) butter.
Thicken the liquor with it.
Allow to boil and serve.
Time: About ¾ hour to parboil the carrots, about 20 minutes to cook them after they are sliced.
Sufficient: for 5 or 6 persons.
Seasonable: Young carrots from April to June, old ones at any time.
STEWED CARROTS
1102. INGREDIENTS - 7 or 8 large carrots, 1 teacupful of broth, pepper and salt to taste, 1/2 teacupful of cream, thickening of butter and flour.
Mode - Scrape the carrots nicely; half-boil, and slice them into a stewpan; add the broth, pepper and salt, and cream; simmer till tender, and be careful the carrots are not broken. A few minutes before serving, mix a little flour with about 1 oz. of butter; thicken the gravy with this; let it just boil up, and serve.
Time - About 3/4 hour to parboil the carrots, about 20 minutes to cook them after they are sliced.
Average cost, 6d. to 8d. per bunch of 18.
Sufficient for 5 or 6 persons.
Seasonable - Young carrots from April to June, old ones at any time.
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