Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three ounces of good butter
- a small teaspoonful of sugar
- a large teaspoonful of parsley
- a slice of fresh butter
- a pint of rich brown gravy
- one end of each into a point
- three quarters of an hour
- half their height
- 3 lbs
- 1/2 teaspoonful
- 1 dessertspoonful
- 1/2 pint
- salt
- white pepper
- cayenne
Directions
Wash the mould from them, and scrape the skin off lightly with the edge of a sharp knife, or, should this be objected to, pare them as thin and as equally as possible; in either case free them from all blemishes, and should they be very large, divide them, and cut the thick parts into quarters; rinse them well, and throw them into plenty of boiling water with some salt in it. The skin of very young carrots may be rubbed off like that of new potatoes, and from twenty to thirty minutes will then be sufficient to boil them; but at their full growth they will require from an hour and a half to two hours. It was formerly the custom to tie them in a cloth, and to wipe the skin from them with it after they were dressed; and old-fashioned cooks still use one to remove it; but all vegetables should, we think, be dished and served with the least possible delay after they are ready for table. Melted butter should accompany boiled carrots.
Very young carrots, 20 to 30 minutes. Full-grown ones, 1-1/2 to 2 hours.
CARROTS. (ENTRÉE.)
(_The Windsor Receipt._)
Select some good carrots of equal size, and cut the upper parts into even lengths of about two inches and a half, then trim one end of each into a point, so as to give the carrot the form of a sugar loaf.[111] When all are ready, throw them into plenty of ready-salted boiling water, and boil them three quarters of an hour. Lift them out, and drain them well, then arrange them upright, and all on a level in a broad stewpan or saucepan, and pour in good hot beef-broth or veal gravy to half their height; add as much salt as may be needed, and a small teaspoonful of sugar, and boil them briskly for half an hour, or longer, should they require it. Place them again upright in dishing them, and keep them hot while a little good brown gravy is thickened to pour over them, and mixed with a large teaspoonful of parsley and a little lemon-juice; or sauce them with common _béchamel_ (see Chapter V.), or white sauce, with or without the addition of parsley.
Footnote 111:
See plate, page 338.
Thick part of carrots cut in cones: boiled 3/4 hour. With gravy or broth, little salt and sugar: 1/2 hour, or more. Sauce: thickened gravy, _béchamel_ made without meat, or common white sauce.
_Obs._—The carrots dressed thus are exceedingly good without any sauce beyond the small quantity of liquid which will remain in the stewpan with them, or with a few spoonsful more of gravy added to this, and thickened with butter and a little flour.
SWEET CARROTS. (ENTREMETS.)
Boil quite tender some fine highly-flavoured carrots, press the water from them, and rub them through the back of a fine hair-sieve; put them into a clean saucepan or stewpan, and dry them thoroughly over a gentle fire; then add a slice of fresh butter, and when this is dissolved and well mixed with them, strew in a dessertspoonful or more of powdered sugar, and a little salt; next, stir in by degrees some good cream, and when this is quite absorbed, and the carrots again appear dry, dish and serve them quickly with small sippets _à la Reine_ (see page 5), placed round them.
Carrots, 3 lbs., boiled quite tender: stirred over a gentle fire 5 to 10 minutes. Butter, 2 oz.; salt, 1/2 teaspoonful; pounded sugar, 1 dessertspoonful; cream, 1/2 pint, stewed gently together until quite dry.
_Obs._—For excellent _mashed carrots_ omit the sugar, add a good seasoning of salt and white pepper, and half a pint of rich brown gravy; or for a plain dinner rather less than this of milk.
MASHED (OR BUTTERED) CARROTS.
(_A Dutch Receipt._)
Prepare some finely flavoured carrots as above, and dry them over a gentle fire like mashed turnips; then for a dish of moderate size mix well with them from two to three ounces of good butter, cut into small bits, keeping them _well stirred_. Add a seasoning of salt and cayenne, and serve them very hot, garnished or not at pleasure with small sippets (_croutons_) of fried bread.