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Carrots A La Creme

(Vaughan’s Vegetable Cook Book)







Take a large bunch of very small new carrots, scrape them, tie them

loosely in a piece of coarse muslin and put into a saucepan almost full

of boiling water, to which has been added a small lump of beef drippings

and two ounces of salt. In about twenty minutes they will be tender,

when remove from the hot water and plunge for a moment in cold. Next

melt an ounce of butter in a saucepan and stir into this a dessert

spoonful of flour, a small quantity each of pepper, salt and cayenne,

also a little nutmeg and half a teacupful of cream. Remove the carrots

from the muslin, put them into the saucepan with the other ingredients

and let them simmer in them for a few minutes; then serve very quickly

while hot. Green peas and carrots mixed and dressed in this way make an

excellent variation.











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