Recipes Featuring Carrots
- Vegetable Hash | 1/2 cup chopped carrots
1/2 cup chopped carrots
1 cup chopped potatoes
1/2 cup chopped turnips
few drops onion juice
2 cups chopped cabbage
1 cup chopped beets
2 tablespoons beef fat
1/4 cup milk or hot water
salt an - Pot-au-Feu Fermiere
1 cup cabbage, inch julienne
1 cup carrots, sliced
1 cup onion rings
1 cup celery inch-juilienne
1 cup potato balls
4 quarts beef bouillon
1/4 inch squares cooked beef
- Stewed Loin of Veal
Loin of veal
2 ounces butter
Flour
Veal broth, gravy or boiling water
Salt
1-2 carrots, sliced
1 or more small onion, as desired
1 bunch parsley
- Frog Legs with Rice
Part 1
1 leek, sliced
4 tablespoons butter
1 pound large frog legs
1 glass white wine
1 1/2 quarts water
1 small bunch parsley
4 pieces celery
2 carrots, cut
Thyme and salt
Part 2
1 table - Fiskesuppe | 2 ounces butter
2 ounces butter
1/2 cup flour
1 cup tomato puree
2 quarts fish bouillon
2 carrots, cut in thin slices
1 stalk celery
Small fish balls
1 Tbsp parsley, finely chopped - Braised Ox Tail
2 lbs ox tail
1 cup carrots, cubed
1 cup white turnips, cubed
1/2 cup onion, finely minced
2 Tbsps salt
1 tsp pepper
Parsley, chopped
Cooked macaroni
Cheese, grated - Sauce Veloute
Butter
1 pound of veal
12 good sized mushrooms.
2 carrots
Onions
1 tablespoon of flour
Salt
Pepper
Spice
Veal gravy - Irish Scrapple
White Potatoes
Turnips
Carrots
Cabbage
Large Onion
Seasoning - Vermicelli Soup | 4 ounces of butter
4 ounces of butter
Knuckle of veal
Scrag of mutton
Shank of ham
3 or 4 blades of mace
2 or 3 carrots
2 parsnips
2 large onions
Clove
4 or 5 heads of celery
Sweet herbs
Anchovy
2 ounces of - Pot Roast with Vegetable Sauce
5 pounds round of beef
1 cup hot water
Salt and pepper
1 tablespoon Worcestershire sauce
1 cup grated onions
1 cup grated carrots
1 glass currant jelly
