Recipes Featuring Carrots
- French Stew
3-4 lbs beef
Carrots, sliced
1-2 onions, sliced
1 cup hot water
Pepper
Salt
Flour - Beef a la Mode | 4 lbs beef
4 lbs beef
2 Tbsp butter
2 Tbsp flour
3 pints boiling water
1 bay leaf
1 sprig celery
1 sprig parsley
1 onion
Clove
2 carrots
1 turnip
1 Tbsp salt
Dash of pepper
- Dolly Madison Bouillon
4 pounds juicy beef
1 knuckle veal
2 small turnips
2 small carrots
2 small white onions
1 bunch soup greens
1 small pod red pepper
3 teaspoons salt
6 quarts water
- 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
- Hungarian Style Goulash
1/4 pound salt pork, diced
3/4 pound lean beef or veal
3/4 pound pork
Salt,, pepper, flour
Onions, sliced
Green peppers, sliced
Bay leaves
Whole cloves
1 cup potatoes, diced
1/2 cup carrots, - Student's Ragout
1/4 pound Canadian bacon or ham
1/2 pound round steak , cut in strips
Sliced carrots
Sliced onions
Sliced potatoes
Salt and pepper
- Giblet Soup | 3 sets duck's giblets
3 sets duck's giblets
2 lbs beef
Bones
Shank bones of 2 legs of mutton
3 small onions
Herbs
Pepper
Salt
Carrots
3 quarts water
1/4 pint cream
1 ounce butter
1 spoonful flour - Creamed Spinach in Carrot Cups
Cold, cooked spinach, very finely chopped
Cream or white sauce (see White Sauce for Creamed Meats, Fish, Vegetables & Toast recipe)
Medium sized carrots
Salt - Peanut Butter Loaf
2/3 cup peanut butter
1 cup ground raw carrots
1 cup tomatoes
1 cup boiled rice
1 green pepper, minced
1 tablespoon onion, minced
1 cup bread crumbs
2 tablespoons butter
Salt and pepper
- 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
