CARROT SOUP.
Ingredients.—2 lbs. of carrots, 3 oz. of butter, seasoning to taste of salt and cayenne, 2 quarts of stock or gravy soup. Mode.—Scrape and cut out all specks from the carrots, wash, and wipe them dry, and then reduce them into quarter-inch slices. Put the butter into a large stewpan, and when it is melted, add 2 lbs. of the sliced carrots, and let them stow gently for an hour without browning. Add to them the soup, and allow them to simmer till tender,—say for nearly an hour. Press them through a strainer with the soup, and add salt and cayenne if required. Boil the whole gently for 5 minutes, skim well, and serve as hot as possible. Time.—1¼ hour. Average cost, per quart, 1s. 1d.
CARROTS, Boiled.
Ingredients.—To each ½ gallon of water, allow one heaped tablespoonful of salt; carrots. Mode.—Cut off the green tops, wash and scrape the carrots, and should there be any black specks, remove them. If very large, cut them in halves, divide them lengthwise into four pieces, and put them into boiling water, salted in the above proportion; let them boil until tender, which may be ascertained by thrusting a fork into them: dish, and serve very hot. This vegetable is an indispensable accompaniment to boiled beef. When thus served, it is usually boiled with the beef; a few carrots are placed round the dish as a garnish, and the remainder sent to table in a vegetable-dish. Young carrots do not require nearly so much boiling, nor should they be divided: these make a nice addition to stewed veal, &c. Time.—Large carrots, 1¾ to 2¼ hours; young ones, about ½ hour. Average cost, 6d. to 8d. per bunch of 18. Sufficient.—4 large carrots for 5 or 6 persons. Seasonable.—Young carrots from April to July, old ones at any time.
CARROTS, to dress, in the German way.
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 ¼ 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 to roast pork, sausages, &c., &c. Time.—About ¾ hour. Average cost, 6d. to 8d. per bunch of 18. Sufficient for 6 or 7 persons. Seasonable.—Young carrots from April to July, old ones at any time.
CARROTS, Sliced (Entremets, or to be served with the Second Course, as a Side-Dish).
Ingredients.—5 or 6 large carrots, a large lump of sugar, 1 pint of weak stock, 3 oz. of fresh butter, salt to taste. Mode.—Scrape and wash the carrots, cut them into slices of an equal size, and boil them in salt and water until half done; drain them well, put them into a stewpan with the sugar and stock, and let them boil over a brisk fire. When reduced to a glaze, add the fresh butter and a seasoning of salt; shake the stewpan about well, and when the butter is well mixed with the carrots, serve. There should be no sauce in the dish when it comes to table, but it should all adhere to the carrots. Time.—Altogether, ¾ hour. Average cost, 6d. to 8d. per bunch of 18. Sufficient for 1 dish. Seasonable.—Young carrots from April to July, old ones at any time.
CARROTS, Stewed.
Ingredients.—7 or 8 large carrots, 1 teacupful of broth, pepper and salt to taste, ½ teacupful of cream, thickening of butter and flour. Mode.—Scrape the carrots nicely; half-boil, and slice them into a stewpan; add the broth, pepper and salt, and cream; simmer till tender, and be careful the carrots are not broken. A few minutes before serving, mix a little flour with about 1 oz. of butter; thicken the gravy with this; let it just boil up, and serve. Time.—About ¾ hour to boil the carrots, about 20 minutes to cook them after they are sliced. Average cost, 6d. to 8d. per bunch of 18. Sufficient for 5 or 6 persons. Seasonable.—Young carrots from April to July, old ones at any time.