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CARROTS WITH BRISKET OF BEEF

(Vegetables) - (The International Jewish Cook Book)







Salt and pepper two pounds of fat brisket of beef and let stand several
hours. Wash and scrape two bunches of carrots and cut in small cubes.
Place in kettle with meat, cover with boiling; water and cook several
hours or until the meat and carrots are tender, and the water is half
boiled away. Heat two tablespoons of fat in a spider, let brown
slightly, add two tablespoons of flour and gradually one cup of carrot
and meat liquid. Place in kettle with meat and carrots and boil until
carrots become browned.
COMPOTE OF CARROTS (RUSSIAN STYLE)
Make a syrup of one cup of sugar and one cup of water by boiling ten
minutes. To this syrup add two cups of carrots diced, which have
previously been browned in two tablespoons hot fat or butter. Cook all
together until carrots are tender. Brown in oven and serve.











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