the skins with a clean cloth, and cut the carrots into thin slices. Melt the butter in a stewpan, add the milk, season with salt and pepper, put in the sliced carrots, and cook gently until tender. Beat the yolks of eggs and cream together slightly, pour into the stewpan, and stir very gently until the eggs thicken, then add the parsley, season to taste, and serve.
Time.—30 minutes. Average Cost, 10d. to 1s. Seasonable from March to June.
The Seed of the Carrot.—To preserve the seed of the carrot, the most perfect and best-shaped roots are annually selected in the taking-up season. These are either preserved in sand in a cellar or dark storehouse until spring, or are planted immediately in an open airy part of the garden protected with litter during severe frost. or earthed over and uncovered in March. In August the seed is fit to be gathered, but is best preserved on the stalks until required.
1474.—CARROTS FOR GARNISH.
Ingredients.—Carrots, salt, rich beef or veal stock.
Method.—Trim the carrots with a round cutter, and parboil them in salted water. Drain away the water, cover with strong stock, boil gently until tender, then strain and keep them hot, and replace the stock in the stewpan. Boil rapidly until reduced to a thin glaze, then put in the carrots, shake over the fire until well coated with glaze, and serve.
Time.—Altogether, about ¾ of an hour. Average Cost, 2d. per lb. Seasonable at any time.
1475.—CARROTS, GERMAN STYLE. (Fr.—Carottes à l'Allemande.)
Ingredients.—6 carrots sliced, 2 ozs. of butter, 1 dessertspoonful of finely-chopped onion, 1 teaspoonful of finely-chopped parsley, 1 pint of stock, nutmeg, salt and pepper. For the sauce: 1 oz. of butter, 1 oz. of flour, stock.
Method.—Heat 2 ozs. of butter in a stewpan, put in the carrots, onion, parsley, and a pinch of nutmeg, and toss over the fire for a few minutes. Add the stock, season to taste, cover closely, and simmer gently until nearly cooked. Meanwhile heat the remaining oz. of butter in another stewpan, add the flour, and stir and cook until nicely browned. When ready, strain the stock from the carrots, add sufficient stock or water to make ¾ of a pint, pour it on to the browned flour, and stir the mixture until it boils. Add seasoning, if necessary, put in the carrots, cook gently until quite tender, then serve.
Time.—About ¾ of an hour. Average Cost, 8d. to 10d., inclusive of the stock. Sufficient for 5 or 6 persons. Seasonable at any time.
1476.—CARROTS, GLAZED. (Fr.—Carottes en demi-glace.)
Ingredients.—Young carrots, butter, good stock, mace, castor sugar, salt and pepper.
