The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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rots, 3 oz. butter, salt to taste, a very little grated nutmeg, 1 table-spoontul finely-minced parsley, 1 dessert-spoonful minced onion, rather more than 1 pint of weak stock or broth, and 1 tablespoonfui flour. Wash and scrape the carrots and cut them into rings about 1-2 an inch in thickness. Put the butter in a stew-pan; when it is melted lay in the carrots with salt, nutmeg, parsley and onions in the above proportions. To_ss the stew-pan over the fire for a few min­utes, and when the carrots are well saturated with the butter, pour in thfe stock and simmer until they are nearly tender. Then put into another stewpan a small piece of butter, dredge in about a tea-spoonful of flour, stir this over the fire, and when of a nice brown color add the liquor that the carrots have been boiling in ; let this just boil up, pour it over the carrots in the other stew-pan and let them finish simmering until quite tender. Serve very hot. This vegetable, dressed as above, is a favorite accompaniment of roasted pork, sausages, beef, etc. Three-quarters of an hour to stew.
Boiled Carrots.—To each 1-2 gallon of water allow 1 heaped tablespoonful of salt. Cut off the green tops and wash and scrape the carrots, and should there be any black specks, remove them. If large, cut them in halves, divide them lengthwise into 4 pieces and put them in 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 around the dish, as a gar­nish, and the remainder sent to table in a vegetable dish. Young carrots do not require so much boiling, nor should they be divided. These are a nice addition to stewed veal, etc. Large carrots, 1 3-4 to 2 1-4 hours; young ones, 1-2 hour.
Sliced Carrots.—Five or six large carrots, a large lump of sugar, 1 pint of weak stock, 3 oz. fresh butter, and salt to taste. 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 in a stew-pan with sage 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 stew-pan about well, and when the butter is well-mixed with the carrots, serve. There should be no sauce in the dish when sent to table, but it should all adhere to the carrots. Al­together, 3-4 of an hour. Always in season.
Fried Parsnips and Bananas.—Boil your parsnips and let them get cold, then slice and flour them slightly and they will resemble in flavor and appearance fried bananas.
To Cook Egg Plant.—After cutting the slices 1-2 inch thick, lay them one upon the other in salt water to extract the bitter principle, and also a part of the juice. Then fry in the usual way.