Carrots. No. 1. (Madame de Bunsen.)

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 (5)

Carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper also if wished ↝ Spices, pepper, black [Spices and Herbs]
a little scalded parsley chopped fine ↝ Parsley, raw [Not included in a food category]

Instructions (5)

Parboil the carrots; freshen in cold water and drain dry.
Cut into round slices 1/8 inch thick—as cucumber is cut.
Throw the slices into a stewpan with a little butter and salt, pepper also if wished; add a little scalded parsley chopped fine.
Shake the stewpan over the fire till the carrots are enough cooked.
Serve hot.

Original Text

Carrots. No. 1. (Madame de Bunsen.)
Parboil the carrots; freshen in cold water and drain dry. Cut into round slices ⅛ inch thick—as cucumber is cut. Throw the slices into a stewpan with a little butter and salt, pepper also if wished; add a little scalded parsley chopped fine. Shake the stewpan over the fire till the carrots are enough cooked. Serve hot.

Notes

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