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Spring Carrots
Scrape well and boil in salted water until tender. Pour over them white sauce, adding a little chopped parsley and lemon juice.
A bare-bones vegetable side of the sort these books printed by the hundred, assuming the cook already knew how to make white sauce. The only real decisions are size and cooking time.
- Scraping vs. peelingYoung spring carrots have thin skins that come off with the back of a knife or a scrub with a stiff brush. Save the peeler for older storage carrots, whose skins are tougher and taste bitter.
- Cooking timeWhole small carrots take 12-18 minutes in boiling salted water; cut into rounds or batons, 6-10 minutes. Pull them while there is still slight resistance at the centre, since they carry on softening in the hot sauce.
- White sauceThe recipe gives no quantities; a standard white sauce of the period runs roughly 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon. Season with salt and white pepper.proproportions or seasoning are not specified here."quantantities, so treat these as a modern working figure."only "white sauce."else applies.of"only "white sauce."specifiesbook only says "white sauce."only says "white sauce.""white sauce."nutmeg is optional and not called for.';. 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A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe itself specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like."White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.White sauce -- The recipe specifies neither quantities nor seasoning. A workable modern reconstruction of period proportions is about 2 tablespoons butter and 2 tablespoons flour cooked together without colouring, then 1 cup milk whisked in and simmered until it coats a spoon; season with salt and white pepper, and nutmeg if you like.
- Lemon lastAdd the lemon juice off the heat, at the end. Acid stirred into a hot milk sauce and then boiled can make it grainy or split; a teaspoon or two of juice, added after the pan is off the burner, is enough to lift the whole dish.
- Drain thoroughlyLet the carrots steam dry for a minute in the empty pan before saucing, or the water clinging to them will thin the sauce into something pale and loose.
- ParsleyFlat-leaf or curly both work; chop it just before use, as it loses aroma quickly once cut. Stir most of it into the sauce and scatter the rest on top.
- YieldReckon on about 1 1/2 lb carrots and the cup of white sauce above for four as a side dish.
Carrots dressed in a butter-and-flour sauce with parsley and lemon is the standard English and American treatment of a spring vegetable, and its brevity here is telling: turn-of-the-century household cookbooks printed white sauce once, near the front, and then referred back to it for the rest of the vegetable chapter. "Spring carrots" meant genuinely young roots, thinned early from the row and sold small and sweet, as distinct from the large keeping carrots that came out of the cellar in winter and were more often stewed or mashed. The lemon juice does double duty, brightening a bland sauce and countering the flat taste of milk cooked with flour, a trick common in period cookery long before anyone wrote about balancing acidity.