Carrots

Entrée

Method

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.* 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.

Thick part of carrots cut in cones: boiled ¾ hour. With gravy or broth, little salt and sugar: ½ 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.

* See plate.

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