Carrots

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (1)
Instructions (4)
  1. If cooking old carrots, remember that both their flavour and their colour are improved if they are not cut in any way till cooked.
  2. Scrape them and cook them, then trim, slice, and otherwise prepare them.
  3. Carrots need attention, for if overboiled they lose flavour, still they must be cooked till tender.
  4. Old carrots when they must be used for an entrée, should be cooked whole, then sliced, quartered, or trimmed when tender, and carefully re-heated in sauce or stock to taste.
Original Text · last edited 4 days ago
Carrots (Carottes).—These are naturally only at their best when young, for then the hard core is not developed, but if, as often happens, it is necessary to cook old carrots, remember that both their flavour and their colour are improved if they are not cut in any way till cooked. Scrape them and cook them, then trim, slice, and otherwise prepare them. Young carrots take from twenty to thirty minutes to cook, according to age and size; old carrots will take at least an hour's cooking; whilst large and very old ones, towards the end of their season, may take quite two hours. Carrots need attention, for if overboiled they lose flavour, still they must be cooked till tender. Old carrots when they must be used for an entrée, should be cooked whole, then sliced, quartered, or trimmed when tender, and carefully re-heated in sauce or stock to taste.
Notes
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