Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

Home › C › Carrots and New Potatoes

Carrots and New Potatoes

and squeeze them nearly dry, then mash
and squeeze them nearly dry, then mash

INGREDI- ENTS for dish for 6 or 7 persons. -3 or 4 lbs. of the loin or neck of veal, 15 young carrots, a few green onions, 1 pint of green peas, 12 new potatoes, 1 bunch of savoury herbs, pepper and salt to taste, 1 tablespoonful of lemon-juice, 2 tablespoonfuls of tomato sauce, 2 tablespoonfuls of mushroom ketchup. AVERAGE COST, 3s. 6d.

Dredge the meat with flour, and roast or bake it for about 3/4 hour it should acquire a nice brown colour. Put the meat into a stewpan with the carrots, onions, potatoes, herbs, pepper and salt; pour over it sufficient boiling water to cover it, and stew gently for 2 hours. Take out the meat and herbs, put it in a deep dish, skim off all the fat from the gravy, and flavour it with lemon-juice, tomato sauce and mushroom ketchup, in the above proportion. Have ready a pint of green peas boiled separately; put these with the meat, pour over it the gravy, and serve. The dish may be garnished with a few forcemeat balls. The meat, when preferred, may be cut into chops, and floured and fried, instead of being roasted; and any part of veal dressed in this way will be found extremely savoury and good.

TIME.-3 hours.

SEASONABLE, with peas, from June to August.

Read next

← Veal, Stuffed and Stewed Shoulder ofVegetable Goose →