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To Boil Carrots

Carrots boiled until tender, then served plain or with white sauce.

From an old cookbook · modernised transcription
By Hamilton, Margaret · From a historical cookbook (Internet Archive) · 2 ingredients
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To Boil Carrots

To Boil Carrots

Ingredients

Directions

Prepare

  1. Wash and scrape 1 lb carrots.

  2. If large, cut them in half lengthways and across.

Cook

  1. Put into a saucepan of boiling water.

  2. Cover the pan and boil for about one hour.

  3. Add salt ten minutes before they are done.

  4. Strain.

  5. Chop finely.

  6. Press into a cup and turn out in a shape.

  7. Wash carefully, dividing the stalks, and brush well, cutting off the brown pieces.

  8. Cut the stalks into lengths of 3 inches.

  9. Tie in bundles.

  10. Throw into cold water till time to cook.

  11. Put them into a pan of boiling water slightly salted.

  12. Boil till tender (about 20 minutes).

  13. Dish.

  14. Serve with white sauce over it.

By Hamilton, Margaret. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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