Stewed Carrots

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

Half boil, then nicely scrape, and slice them into a stewpan. ↝ Carrots, raw [Vegetables and Vegetable Products]
half a teacup of any weak broth
some pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
half a cup of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the least flour ↝ Flour, 00 [Cereal Grains and Pasta]
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (7)

Half boil the carrots, then nicely scrape them.
Slice the carrots into a stewpan.
Add half a teacup of any weak broth, some pepper, and salt, and half a cup of cream to the stewpan.
Simmer until the carrots are very tender, but not broken.
Rub the least flour with a bit of butter and warm it up.
Add the flour and butter mixture to the stew.
If approved, add chopped parsley ten minutes before serving.

Original Text

Stewed Carrots.

Half boil, then nicely scrape, and slice them into a stewpan. Put to them half a teacup of any weak broth, some pepper, and salt, and half a cup of cream; simmer to be very tender, but not broke. Before serving, rub the least flour with a bit of butter, and warm up with it. If approved, chopped parsley may be added ten minutes before served.

Notes

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