Flemish Carrots from The Settlement Cook Book by Lizzie Black Kander
Scrape, slice and cook the carrots in the boiling, salt water until tender; drain. Heat butter, add onion, brown lightly, add carrots and seasoning and shake well over the fire for 10 minutes, add ...
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Cooking tools:
- Peeler
- Paring knife
- Cutting board
- Saucepan
- Colander
- Skillet
- Stove
Ingredients
- 1 teaspoon sugar
- 1 qt. carrots
- ¼ teaspoon salt
- 1 qt. boiling water
- ⅛ teaspoon pepper (white)
- 2 tablespoons butter or fat
- 1 teaspoon salt
- 1 button onion
- 1 teaspoon parsley (chopped)
- 1½ cup soup stock
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