Mrs. Beeton's All About Cookery

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Carrot Soup (INGREDIENTS for quarts lbs)

addition to stewed veal, &c.
addition to stewed veal, &c.

INGREDIENTS for 2 quarts.-2 lbs. of carrots, 3 oz. of butter, seasoning to taste of salt and cayenne, 2 quarts of stock or gravy soup. AVERAGE CosT, 1s. 8d.

Scrape and cut out all specks from the carrots, wash and wipe them dry, and then reduce them into quarter-inch slices. Put the butter into a large stewpan, and when it is melted, add 2 lbs. of the sliced carrots, and let them stew gently for an hour without browning. Add to them the soup, and allow them to simmer till tender-say for nearly an hour. Press them through a strainer with the soup, and add salt and cayenne if required. Boil the whole gently for 5 minutes, skim well and serve as hot as possible.

TIME.-1 hour.

SEASONABLE from October to March.

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