Recipes Featuring Carrots
- Scotch Soup
3 pounds mutton from fore-quarter
2 quarts cold water
1/2 tablespoon salt
1/4 teaspoon pepper
2 slices turnip
1/2 cup onion
1/4 cup flour
1/4 cup carrots, small cubes
1/4 cup turnips, small cu - Lamb Breast
3 pound lamb breast
2 cups dried green peas,
soaked for 3 hours
2 tablespoons butter
1/2 teaspoon sugar
Salt and pepper to taste
6 cooked carrots
1 tablespoon chopped parsley
- Stuffed Cabbage with Brown Sauce
Savoy cabbage
Leftover roast beef, rare
2 cups brown sauce
2 Tbsps vinegar
Carrots, sliced
Onion, sliced
For the brown sauce:
2 Tbsps butter
2 Tbsps flour
1 cup brown stock
1/4 tsp salt
1 - Jugged Deer
2 breasts and neck of young deer
Melted butter
1 spoonful flour
1 pint red wine
1 bouquet carrots
Savory herbs
Speck chopped garlic
1 spoonful tomato puree
Bouillon
Deer liver and kidneys
1 - Brown Soup of Chicken
2 chicken, cut up as for stewing
Pepper
Salt
Flour
3 ounces butter
2 carrots, finely cut
2 heads of celery, finely cut
1 onion, finely cut
3 large tomatoes, finely cut
3 cloves
Blade of mace - Steamed Carrot Pudding
1/2 cup shortening
1 cup brown sugar
1 cup grated raw carrots
1 cup grated raw potatoes
1 cup raisins, cut fine
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 tea - Duckling Stew
Bones & meat left from a pair of roast ducklings
3 small onions
3-4 small carrots, cut in slices or cubes
4 small potatoes, boiled & cut in cubes
1 bay leaf
2 cloves
Few olives, stoned
Gravy
F - Macédoine Garnish
Few spoonfuls of cooked peas, asparagus tips, carrots or string beans
Leftover radishes, very thinly sliced
Parsley
Lemon, sliced - Puree of Vegetable
1 creamed onion
Peas
Carrots
String beans
White sauce (see White Sauce for Omelets, Cream Soups & Toast recipe)
Cream - Winter Salad | Lettuce leaves
Lettuce leaves
Cooked carrots, finely chopped
Salt
Pepper
Neufchàtel or cream cheese
Mayonnaise dressing (see Mayonnaise Dressing recipe)
