Carrots, Stewed
INGREDIENTS for dish for 6 persons. -7 or 8 large carrots, 1 teacupful of broth, pepper and salt to taste, 1/2 teacupful of cream, thickening of butter and flour. AVERAGE COST, 9d.
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 hour to boil the carrots, about 20 minutes to cook them after they are sliced.
SEASONABLE.-Young carrots from April to July; old ones at any time. 79 CAULIFLOWERS OR BROCCOLI.
Carrots, To Dress (in the German way). INGREDIENTS for large dish.-8 large carrots, 3 oz. of butter, salt to taste, a very little grated nutmeg, 1 tablespoonful of finely-minced parsley, i dessertspoonful of minced onion, rather more than 1 pint of weak stock or broth, 1 tablespoonful of flour.
AVERAGE Cost, 1s. ness.
Wash and scrape the carrots, and cut them into slices of about 1 inch in thick- Put the butter into a stewpan; when it is melted, lay in the carrots, with salt, nutmeg, parsley and onion in the above proportions. Toss the stewpan over the fire for a few minutes, and when the carrots are well saturated with the butter, pour in the stock and simmer gently until they are nearly tender. Then put into another stewpan a small piece of butter; dredge in about a tablespoonful of flour, stir this over the fire, and when of a nice brown colour, add the liquor that the carrots have been boiling in; let this just boil up, pour it over the carrots in the other stewpan, and let them finish simmering until quite tender. Serve very hot. This vegetable, dressed as above, is a favourite accompaniment to roast pork, sausages, &c. &c. TIME.-About hour.
SEASONABLE.-Young carrots from April to July; old ones at any time.
Cauliflowers à la Sauce