How To Boil Carrots

Wash the mould from them, and scrape the skin off lightly with the edge of a sharp knife, or, should this be objected to, pare them as thin and as equally as possible; in either case free them from all blemishes, and should they be very large, split them across the tops a few inches down; rinse them well, and throw them into plenty of boiling water with some salt in it. The skin of very young carrots may be rubbed off like that of new potatoes, and from twenty to thirty minutes will then be sufficient to boil them; but at their full growth they will require from an hour and a half to two hours. It was formerly the custom to tie them in a cloth, and to wipe the skin from them with it after they were dressed and old-fashioned cooks still use one to remove it; but all vegetables should, we think, he dished and served with the least possible delay after they are ready for table. Melted butter should accompany boiled carrots.

Very young carrots, 20 to 30 minutes. Full-grown ones, 1 1/2 to 2 hours.

Sweet Carrots. (Entremets.)

Boil quite tender some fine highly-flavoured carrots, press the water from them, and rub them through the back of a fine hair-sieve; put them into a clean saucepan or stewpan, and dry them thoroughly over a gentle fire; then add a slice of fresh butter, and when this is dissolved and well mixed with them, strew in a dessertspoonful or more of powdered sugar, and a little salt; next, stir in by degrees some good cream, and when this is quite absorbed, and the carrots again appear dry, dish and serve them quickly with small sippets, a la Reine (see page 40), placed round them.

Carrots, 3 lbs., boiled quite tender: stirred over a gentle fire 5 to 10 minutes. Butter, 2 ozs.; salt, 1/2 teaspoonful; pounded sugar, 1 dessertspoonful; cream, 1/2 pint, stewed gently together until quite dry.

Observations:

For excellent mashed carrots omit the sugar, add a good seasoning of salt and white pepper, and half a pint of rich brown gravy; or for a plain dinner rather less than this of milk.

Carrots Au Beurre, Or Buttered Carrots

Either boil sufficient carrots for a dish quite tender, and then cut them into slices a quarter-inch thick, or first slice, and then boil them: the latter method is the most expeditious, but the other best preserves the flavour of the vegetable. Drain them well, and while this is being done just dissolve from two to four ounces of butter in a saucepan, and strew in some minced parsley, some salt, and white pepper or cayenne; then add the carrots, and toss them very gently until they are equally covered with the sauce, which should not be allowed to boil: the parsley may be omitted at pleasure. Cold carrots may be rewarmed in this way.