Braised Carrots

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (13)
  1. Peel carrots and cut them either in rounds with a cutter or in small kite shapes, using only the red parts.
  2. Put the trimmed carrots in a stewpan with cold water and a pinch of salt.
  3. Bring the water to the boil, then strain off the carrots, wash and drain them.
  4. Melt two ounces of butter in a stewpan.
  5. Add a pint of the cut carrots to the melted butter and fry them until they are a nice golden colour.
  6. Add about a quarter of a pint of good brown stock.
  7. Braise the carrots on the side of the stove with a buttered paper over them.
  8. Keep the carrots well basted for about an hour.
  9. As the gravy reduces, add a little more stock (it will take a pint of gravy to cook them).
  10. When the carrots are cooked, the gravy should present the appearance of a nice glaze.
  11. Free the gravy from fat.
  12. Add a pinch of sugar to the gravy and use.
  13. Dish up the carrots in a pile.
Original Text
Braised Carrots. (Carottes braisées.) Have some peeled carrots cut either in rounds with a cutter or in small kite shapes, using only the red parts; when they are trimmed put them in a stewpan with cold water and a pinch of salt, let the water come to the boil, strain off and wash and drain them. Put two ounces of butter in a stewpan, and when it melts put in a pint of the cut carrots, let them fry a nice golden colour, add about a quarter of a pint of good brown stock and braise on the side of the stove with a buttered paper over them and keep well basted for about an hour. As the gravy reduces add a little more (it will take a pint of gravy to cook them), and when the carrots are cooked the gravy should present the appearance of a nice glaze; free the gravy from fat, add a pinch of sugar and use. Dish up in a pile. The gravy from the carrots should be enough to serve as sauce with a joint without further liquor, and should it be very strong, add a little stock.
Notes
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