To Dress Carrots in the German Way

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 6.0 – 7.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

Ingredients

8 large carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
3 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt to taste ↝ Salt, table, iodized [Spices and Herbs]
a very little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
1 tablespoonful of finely-minced parsley ↝ Parsley, raw [Not included in a food category]
1 dessertspoonful of minced onion ↝ Onions, raw [Vegetables and Vegetable Products]
rather more than 1 pint of weak stock or broth
1 tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a small piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Wash and scrape the carrots, and cut them into rings of about 1/4 inch in thickness.
Put the butter into a stewpan; when it is melted, lay in the carrots, with salt, nutmeg, parsley, and onion in the above proportions.
Toss the stewpan over the fire for a few minutes, and when the carrots are well saturated with the butter, pour in the stock, and simmer gently until they are nearly tender.
Then put into another stewpan a small piece of butter; dredge in about a tablespoonful of flour; stir this over the fire, and when of a nice brown colour, add the liquor that the carrots have been boiling in; let this just boil up, pour it over the carrots in the other stewpan, and let them finish simmering until quite tender.
Serve very hot.

Original Text

TO DRESS CARROTS IN THE GERMAN WAY.

1101. INGREDIENTS.—8 large carrots, 3 oz. of butter, salt to taste, a very little grated nutmeg, 1 tablespoonful of finely-minced parsley, 1 dessertspoonful of minced onion, rather more than 1 pint of weak stock or broth, 1 tablespoonful of flour.

Mode.—Wash and scrape the carrots, and cut them into rings of about 1/4 inch in thickness. Put the butter into a stewpan; when it is melted, lay in the carrots, with salt, nutmeg, parsley, and onion in the above proportions. Toss the stewpan over the fire for a few minutes, and when the carrots are well saturated with the butter, pour in the stock, and simmer gently until they are nearly tender. Then put into another stewpan a small piece of butter; dredge in about a tablespoonful of flour; stir this over the fire, and when of a nice brown colour, add the liquor that the carrots have been boiling in; let this just boil up, pour it over the carrots in the other stewpan, and let them finish simmering until quite tender. Serve very hot.

This vegetable, dressed as above, is a favourite accompaniment of roast pork, sausages, &c. &c.

Time.—About 3/4 hour. Average cost, 6d. to 8d. per bunch of 18.

Sufficient for 6 or 7 persons.

Seasonable.—Young carrots from April to June, old ones at any time.

CONSTITUENTS OF THE CARROT.—These are crystallizable and uncrystallizable sugar, a little starch, extractive, gluten, albumen, volatile oil, vegetable jelly, or pectin, saline matter, malic acid, and a peculiar crystallizable ruby-red neuter principle, without odour or taste, called carotin. This vegetable jelly, or pectin, so named from its singular property of gelatinizing, is considered by some as another form of gum or mucilage, combined with vegetable acid. It exists more or less in all vegetables, and is especially abundant in those roots and fruits from which jellies are prepared.

Notes

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