Carrots, Boiled
INGREDIENTS.- To each 1/21 gallon of water, allow one heaped tablespoonful of salt; carrots. AVERAGE COST, 6d. for large bunch.
Cut off the green tops, wash and scrape the carrots, and should there be any black specks, remove them. If very large, cut them in halves, divide them lengthwise into four pieces, and put them into boiling water, salted in the above proportion; let them boil until tender, which may be ascertained by thrusting a fork into them: dish, and serve very hot. This vegetable is an indispensable accompaniment to boiled beef. When thus served, it is usually boiled with the beef; a few carrots are placed round the dish as a garnish, and the remainder sent to table in a vegetable-dish. Young carrots do not require nearly so much boiling, nor should they be divided: these make a nice addition to stewed veal, &c.
TIME.-Large carrots, 1 to 24 hours; young ones, about 1/2 hour.
SEASONABLE. -Young carrots from April to July, old ones at any time.