|
carrots
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Broth for the Poor
|
|
carrots
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Broth for the Poor
|
|
carrots
cut in small pieces
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Barley Broth
|
|
carrots
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Hodge-Podge
|
|
carrots
|
6.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Madame de Maillet’s Broth
|
|
carrots
cut in shapes and well boiled before put to the broth
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Scotch Broth
|
|
carrots
sliced
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Ham, essence of.
|
|
carrots
|
5.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Rump of Beef, cardinal fashion
|
|
carrots
|
2.0–3.0 |
pieces |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Beef, to stew
|
|
carrots
cut into pieces
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Beef, to stew
|
|
carrots
cut with a machine
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Beef, to stew
|
|
carrots
cut into shapes
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Beef Steaks, to stew. [99]
|
|
carrots
large
|
2.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Red Beef
|
|
carrots
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Bisquet
|
|
carrots
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Boar’s Head, to dress whole
|
|
carrots
cut in slices
|
3.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Fricandeau
|
|
carrots
sliced
|
2.0 |
bunches |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Ham, to dress
|
|
carrots
whole, stewed very gently
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Haricot Mutton
|
|
carrots
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Veal, to boil
|
|
carrots
raw
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Fillet of Veal, to boil
|
|
carrots
whole
|
2.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Half a Fillet of Veal, to stew
|
|
carrots
into small squares, like dice, but not too small
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Vegetables, to stew
|
|
carrots
|
2.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Fowl, to stew
|
|
carrots
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Vegetable Pie
|
|
carrots
cut
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Vegetable Pie
|
|
carrots
half boil
|
2.0–3.0 |
large |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Carrot Pudding
|
|
carrots
grate the red part
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Carrot Pudding
|
|
carrots
scraped very clean, grate
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Carrot Pudding
|
|
carrots
Scrape and trim to shape
|
20.0 |
small and young |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
164. Young Carrots
|
|
carrots
small fillets an inch in length, and of the thickness of a trussing-needle
|
0.5 |
pound |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
183. Julienne Soup
|
|
carrots
|
2.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
195. Ox-cheek Soup
|
|
carrots
shave them into very thin slices, taking off all the exterior red, but not using the centre
|
5.0–6.0 |
large |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
208. Crécy Soup, or Purée o...
|
|
carrots
|
2.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
215. French Pot-au-feu
|
|
carrots
cut in the shape of small ones
|
60.0 |
small |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
289. Ribs of Beef braised
|
|
carrots
|
2.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
313. Calf’s Head
|
|
carrots
of the same size as the bacon
|
20.0 |
pieces |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
323. Leg of Mutton stewed w...
|
|
carrots
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
349. Salt Pork
|
|
carrots
cut in slices if large
|
2.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
398. Beef à-la-Mode
|
|
carrots
cut in slanting pieces
|
2.0 |
small |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
412. Fricandeau
|
|
carrots
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
432. French Ragout of Mutton
|
|
carrots
sliced
|
1.0–2.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Economic Stock for Soup, Gr...
|
|
carrots
|
2.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Tomato Sauce
|
|
carrots
|
2.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Clear Soup. (Consommé.)
|
|
carrots
cut in pea shapes
|
|
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Clear Colbert Soup
|
|
carrots
cut into strips
|
2.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Ox-palate Soup, Clear
|
|
carrots
|
1.0–2.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Clear Oxtail Soup
|
|
carrots
|
3.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Thick Oxtail Soup
|
|
carrots
|
2.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Soup à la Santé. (Potage à ...
|
|
carrots
peeled, core removed, red part cut in thin slices
|
6.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Faubonne Soup
|
|
carrots
|
2.0 |
— |
—
|
Carrots, raw |
Vegetables and Vegetable Products
|
Croûte au pot
|