Carrots Recipes Page 15

Recipes Featuring Carrots

• 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
• 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
• Bouilli of Beef
  9-10 lbs thick piece of a round of beef 1/2 lb fat pickled pork, cut into thin slices 8-10 whole cloves 4 carrots, scraped, washed & cut in strips 1 large onion, sliced 6 tomatoes, cut up Browne
• 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
• Vegetable Soup | 4 or 5 pounds of lean beef
  4 or 5 pounds of lean beef 6 quarts of water Salt 2 roots of celery Cabbage Turnips Potatoes Carrots Pepper Pot-herbs Barley
• Scotch Mutton Broth
  1 1/2 gallons stock (from 2 pounds bones) 3 ounces barley 3 ounces carrots diced 3 ounces onions, chopped or sliced 3 ounces turnips, diced 3 ounces diced celery 2 ounces diced mutton 6 ounces
• Carrot Soup with Sesame Seeds and Chives
  5 tablespoons butter 3 1/2 cups chopped peeled carrots 1 cup chopped leeks (white and pale green parts only) 1/2 cup chopped celery 6 cups low-salt chicken broth 1/2 cup whipping cream 1/2 cup s
• Thick Vegetable Soup
  1/2 cup turnips, diced 1/2 cup carrots, diced 1/2 onions, diced 1 cup celery, diced 1 cup cabbage, diced 1 cup potatoes, diced 1 quart boiling water 1 quart sediment from clear soup 1/4 cup pe
• Salmagundi Meat Salad
  2 cups left-over meat (lamb, veal, pork or beef), diced 1 cup vegetables (potatoes, carrots, peas, beans or beets), cooked 2 hard boiled eggs, diced 1 medium-sized onion, very finely chopped 1/2 c
• Vegetable Hash | Turnips
  Turnips Cabbage Beets Carrots Onions Cold, boiled potatoes Seasoning Milk or gravy Bacon fat, butter or dripping