Carrots (Entrée)

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

Carrots

some good carrots of equal size ↝ Carrots, raw [Vegetables and Vegetable Products]

Boiling

plenty of ready-salted boiling water ↝ Water, tap [Tap water]

Stewing

good hot beef-broth or veal gravy ↝ Gravy, beef [Dips, gravies, other sauces]
as much salt as may be needed ↝ Salt, table, iodized [Spices and Herbs]
a small teaspoonful of sugar ↝ Sugar, NFS [Sugars and honey]

Sauce

a little good brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
a large teaspoonful of parsley ↝ Parsley, raw [Not included in a food category]
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
common béchamel
white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]

Optional thickening for sauce

butter and a little flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter and a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (6)

Select some good carrots of equal size, and cut the upper parts into even lengths of about two inches and a half, then trim one end of each into a point, so as to give the carrot the form of a sugar loaf.
When all are ready, throw them into plenty of ready-salted boiling water, and boil them three quarters of an hour.
Lift them out, and drain them well, then arrange them upright, and all on a level in a broad stewpan or saucepan, and pour in good hot beef-broth or veal gravy to half their height.
Add as much salt as may be needed, and a small teaspoonful of sugar, and boil them briskly for half an hour, or longer, should they require it.
Place them again upright in dishing them, and keep them hot while a little good brown gravy is thickened to pour over them, and mixed with a large teaspoonful of parsley and a little lemon-juice; or sauce them with common béchamel (see Chapter V.), or white sauce, with or without the addition of parsley.
Alternatively, dress the carrots without any sauce beyond the small quantity of liquid which will remain in the stewpan with them, or with a few spoonsful more of gravy added to this, and thickened with butter and a little flour.

Original Text

CARROTS. (ENTRÉE.)

(The Windsor Receipt.)

Select some good carrots of equal size, and cut the upper parts into even lengths of about two inches and a half, then trim one end of each into a point, so as to give the carrot the form of a sugar loaf.[111] When all are ready, throw them into plenty of ready-salted boiling water, and boil them three quarters of an hour. Lift them out, and drain them well, then arrange them upright, and all on a level in a broad stewpan or saucepan, and pour in good hot beef-broth or veal gravy to half their height; add as much salt as may be needed, and a small teaspoonful of sugar, and boil them briskly for half an hour, or longer, should they require it. Place them again upright in dishing them, and keep them hot while a little good brown gravy is thickened to pour over them, and mixed with a large teaspoonful of parsley and a little lemon-juice; or sauce them with common béchamel (see Chapter V.), or white sauce, with or without the addition of parsley.

111.  See plate, page 338.

Thick part of carrots cut in cones: boiled 3/4 hour. With gravy or 336broth, little salt and sugar: 1/2 hour, or more. Sauce: thickened gravy, béchamel made without meat, or common white sauce.

Obs.—The carrots dressed thus are exceedingly good without any sauce beyond the small quantity of liquid which will remain in the stewpan with them, or with a few spoonsful more of gravy added to this, and thickened with butter and a little flour.

Notes

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