Green Peas And Carrots On Toast Recipe
10 or 12 button carrots.
1/2 pint fresh green peas.
A little more than a gill of white stock.
1 ounce butter.
1 ounce flour.
6 rounds of toasted bread.
Scrape and slice the carrots very thin and stew them in the butter until
quite tender, stir in the flour, then add the peas (cooked); pour in the
stock, and stir over the fire for ten or fifteen minutes. Butter the
toast, then spread the mixture on very thickly and serve hot. Salt and
pepper should be added to taste, and a sprig of mint may be used for
flavouring if liked.
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