Carrots. No. 8. Minced.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Clean the carrots, and boil them thoroughly, then drain them and mince them fine.
  2. Warm a little cream in a stewpan, and if you find it thin melt a little butter into it—for a large dish 1/4 teacupful of thin cream and 1 oz. of butter—but of course, thick cream and no butter is better.
  3. Season with pepper and salt; add the carrots to heat up, and serve very hot, but do not let the cream boil.
  4. Take care the minced carrots are not sloshy; the cream must be blended and the carrots soft.
Original Text
Carrots. No. 8. Minced. (Mrs. Evans.) Clean the carrots, and boil them thoroughly, then drain them and mince them fine; warm a little cream in a stewpan, and if you find it thin melt a little butter into it—for a large dish ¼ teacupful of thin cream and 1 oz. of butter—but of course, thick cream and no butter is better. Season with pepper and salt; add the carrots to heat up, and serve very hot, but do not let the cream boil. Take care the minced carrots are not sloshy; the cream must be blended and the carrots soft.
Notes
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