Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 265

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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, 6d. to 8d. per bunch of 18. Sufficient for 5 or 6 persons. Seasonable.—Young carrots from April to July, old ones at any time.