Carrots from Modern Cookery for Private Families by Eliza Acton
Select some good carrots of equal size, and cut the upper parts into even lengths of about two inches and a half, then trim one end of each into a point, so as to give the carrot the form of a suga...
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Cooking tools:
- Chef's knife
- Cutting board
- Paring knife
Ingredients
- carrots
- carrot
- veal-gravy
- salt
- sugar
- brown gravy
- sugar-loaf
- plenty
- water
- beef-broth
- flour
- butter
- broth
- white sauce
- lemon-juice
- parsley
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