Carrots. No. 7. “Apponyi Carrots.”

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 (8)

a good many carrots thoroughly, then cut up the red part only in Julienne needle shapes, prepare about 1/2 lb. so ↝ Carrots, raw [Vegetables and Vegetable Products]
mince 1 Spanish onion or 2 small ones ↝ Onions, raw [Vegetables and Vegetable Products]
enough second stock to cover them
1/2 hour before dishing up, powder with a dessertspoonful of sugar ↝ Sugar, NFS [Sugars and honey]
Should you have no second stock, cook them with water and 1 oz. of butter till tender ↝ Water, tap [Tap water]
Should you have no second stock, cook them with water and 1 oz. of butter till tender ↝ Butter, stick, unsalted [Dairy and Egg Products]
adding a dessertspoonful of glaze ↝ Carrots, glazed, cooked [Carrots]
and the same of sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (5)

Wash a good many carrots thoroughly, then cut up the red part only in Julienne needle shapes, prepare about 1/2 lb. so; mince 1 Spanish onion or 2 small ones—the fragments of onion must not show, but add greatly to the flavour—wash all again and put on the fire with enough second stock to cover them, then put the lid on the pot.
It must come to the boil and then be drawn to one side to simmer till quite tender, keep the lid still on the pan between your “stirs”; 1/2 hour before dishing up, powder with a dessertspoonful of sugar—now keep it uncovered to reduce—the carrots should be quite soft, moist but not sloshy.
Should you have no second stock, cook them with water and 1 oz. of butter till tender; 1/2 hour before dishing, drain and put on again, adding a dessertspoonful of glaze and the same of sugar.
Leave it uncovered to simmer—stir now and again and serve.
Be sure the onion is minced so as to flavour without showing, for if in long strings guests wonder what they are!

Original Text

Carrots. No. 7. “Apponyi Carrots.” (Mrs. Bate.)
An admirable recipe.
Wash a good many carrots thoroughly, then cut up the red part only in Julienne needle shapes, prepare about ½ lb. so; mince 1 Spanish onion or 2 small ones—the fragments of onion must not show, but add greatly to the flavour—wash all again and put on the fire with enough second stock to cover them, then put the lid on the pot. It must come to the boil and then be drawn to one side to simmer till quite tender, keep the lid still on the pan between your “stirs”; ½ hour before dishing up, powder with a dessertspoonful of sugar—now keep it uncovered to reduce—the carrots should be quite soft, moist but not sloshy.
Should you have no second stock, cook them with water and 1 oz. of butter till tender; ½ hour before dishing, drain and put on again, adding a dessertspoonful of glaze and the same of sugar. Leave it uncovered to simmer—stir now and again and serve.
Be sure the onion is minced so as to flavour without showing, for if in long strings guests wonder what they are!

Notes

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