_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, 1_s._
1_d._
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_,
6_d._ to 8_d._ 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_, 6_d._ to 8_d._ 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_, 6_d._ to 8_d._ 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_, 6_d._ to 8_d._ per bunch of 18. _Sufficient_
for 5 or 6 persons. _Seasonable._—Young carrots from April to July, old
ones at any time.
CAULIFLOWERS à la SAUCE BLANCHE (Entremets, or Side-dish, to be served
with the Second Course).
_Ingredients._—3 cauliflowers, ½ pint of sauce blanche, or French
melted butter, 3 oz. of butter, salt and water. _Mode._—Cleanse the
cauliflowers as in the succeeding recipe, and cut the stalks off flat
at the bottom; boil them until tender in salt and water, to which the
above proportion of butter has been added, and be careful to take them
up the moment they are done, or they will break, and the appearance of
the dish will be spoiled. Drain them well, and dish them in the shape
of a large cauliflower. Have ready ½ pint of sauce made by recipe,
pour it over the flowers, and serve hot and quickly. _Time._—Small
cauliflowers, 12 to 15 minutes; large ones, 20 to 25 minutes, after
the water boils. _Average cost_, large cauliflowers, in full season,
6_d._ each. _Sufficient_, 1 large cauliflower for 3 or 4 persons.
_Seasonable_ from the beginning of June to the end of September.
CAULIFLOWERS, Boiled.
_Ingredients._—To each ½ gallon of water allow 1 heaped tablespoonful
of salt. _Mode._—Choose cauliflowers that are close and white; trim off
the decayed outside leaves, and cut the stalk off flat at the bottom.
Open the flower a little in places to remove the insects, which are
generally found about the stalk, and let the cauliflowers lie in salt
and water for an hour previous to dressing them, with their heads
downwards: this will effectually draw out all the vermin. Then put
them into fast-boiling water, with the addition of salt in the above
proportion, and let them boil briskly over a good fire, keeping the
saucepan uncovered, and the water well skimmed. When the cauliflowers
are tender, take them up with a slice; let them drain, and, if large
enough, place them upright in the dish. Serve with plain melted
butter, a little of which may be poured over the flower. _Time._—Small
cauliflower 12 to 15 minutes, large one 20 to 25 minutes, after the
water boils. _Average cost_, for large cauliflowers, 6_d._ each.
_Sufficient._—Allow 1 large cauliflower for 3 persons. _Seasonable_
from the beginning of June to the end of September.
[Illustration: BOILED CAULIFLOWER.]
CAULIFLOWERS, with Parmesan Cheese (Entremets, or Side-dish, to be
served with the Second Course).
_Ingredients._—2 or 3 cauliflowers, rather more than ½ pint of white
sauce, 2 tablespoonfuls of grated Parmesan cheese, 2 oz. of fresh
butter, 3 tablespoonfuls of bread-crumbs. _Mode._—Cleanse and boil the
cauliflowers by the preceding recipe, drain them, and dish them with
the flowers standing upright. Have ready the above proportion of white
sauce; pour sufficient of it over the cauliflowers just to cover the
top; sprinkle over this some rasped Parmesan cheese and bread-crumbs,
and drop on these the butter, which should be melted, but not oiled.
Brown with a salamander, or before the fire, and pour round, but not
over, the flowers the remainder of the sauce, with which should be
mixed a small quantity of grated Parmesan cheese. _Time._—Altogether,
½ hour. _Average cost_, for large cauliflowers, 6_d._ each.
_Sufficient._—3 small cauliflowers for 1 dish. _Seasonable_ from the
beginning of June to the end of September.