Stewed Carrots from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Scrape the carrots and throw them into cold water for about a quarter of an hour. Then put them in a saucepan, and cover with boiling water. Add the salt, and let them cook for an hour and a half, ...
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Ingredients
- 4 Carrots of Good Size
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- ½ Pint of Milk
- Salt
- Pepper
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