Time.—Young carrots, about ½ an hour; old ones, from 1 to 1½ hours. Average Cost, young carrots, from 6d. to 8d. a bunch. Seasonable, young carrots from April to June; old ones at any time.
1471.—CARROTS WITH PARSLEY SAUCE. (Fr.—Carottes à la Maître d'Hôtel.)
Ingredients.—2 lbs. of small new carrots, 1 oz. of butter, 1 dessertspoonful of finely-chopped parsley, the juice of ½ a lemon, salt and pepper.
Method.—Wash and trim the carrots; if very young, allow 2 or 3 of the tiny leaves at the top to remain, as this adds to the appearance when served. Put them into boiling water slightly salted, and boil for about 15 minutes, or until tender. When done, drain off the water, put in the butter, parsley and lemon-juice, season with salt and pepper, toss over the fire for a few minutes, then serve.
Time.—About 20 minutes. Average Cost, 6d. to 8d. per bunch. Seasonable from March to June.
Constituents of the Carrot.—These contain crystallizable and uncrystallizable sugar, a small quantity of starch, extractive gluten, albumen, volatile oil, pectin or vegetable jelly, alts, malic acid, and a peculiar crystallizable ruby-red, odourless, and tasteless principle called carotin. Pectin exists more or less in all vegetables, and is especially abundant in those roots and fruits from which jellies are prepared.
1472.—CARROTS, STEWED. (Fr.—Carottes à la Crême.)
Ingredients.—6 or 7 large carrots, ½ a pint of stock, ¼ of a pint of milk, 1 tablespoonful of cream, 1 oz. of butter, 1 oz. of flour, salt and pepper.
Method.—Scrape the carrots, put them into boiling water, boil rapidly until half cooked, then drain, and cut them into rather thin slices. Heat the butter in a stewpan, stir in the flour, add the stock and milk, and stir over the fire until a smooth sauce is obtained. Season to taste, put in the sliced carrots, simmer very gently until they are tender, stirring occasionally, then add the cream, and serve.
Time.—From 1 to 1¼ hours. Average Cost, about 9d. Seasonable at any time. Sufficient for 5 or 6 persons.
Properties of the Carrot.—The nutritive matter of the carrot amounts to 98 parts in 1,000, of which 95 are sugar, and 3 parts starch. The carrot is used in winter and spring in the dairy, to give colour and flavour to butter, and is excellent in stews, haricots, soups, or, when boiled, with salt beef. Owing to the large proportion of saccharine in its composition, the carrot yields a greater proportion of spirit than the potato, 10 lb. weight producing ½ a pint of strong spirit.
1473.—CARROTS WITH PARSLEY SAUCE. (Fr.—Carottes à la Poulette.)
Ingredients.—1 bunch of young carrots, 2 ozs. of butter, 1 gill of milk, ½ a gill of cream, the yolks of 2 eggs, 1 teaspoonful of finely-chopped parsley, salt and pepper.
Method.—Blanch the carrots in boiling water for 5 minutes, rub off