Carrots Recipes Page 6

Recipes Featuring Carrots

• Stuffed Green Peppers with Paprika Sauce
  Green peppers Filling: Pork Veal Rice Chopped onions Minced parsley Salt Pepper Nutmeg. Paprika Sauce: Carrots, diced Onions Ham Butter Flour Paprika Tomato sauce Stock
• Brisket of Beef Bouilli
  6-7 lbs beef brisket Bunch of parsley Bunch of thyme 1 large onion, sliced 1 head of celery, cut in small pieces 1 dozen whole grains of allspice 1 dozen whole grains of black pepper 1 tsp salt
• Plum Pudding | 1/2 pound suet
  1/2 pound suet 1/2 pound flour 1/2 pound raisins 1/2 pound currants 1/2 pound grated potato 1/2 pound grated carrots 1/2 cup molasses 1/2 teaspoon each ground allspice, and cloves Little black
• Carrot Pudding
  1 cup grated carrots 1 cup grated potato 1 cup brown sugar 1 cup suet 1 cup raisins 1 large cup currants 1 egg A little chopped peel 1 teaspoon soda Salt and spice to taste Brandy sauce
• Beef Soup | 6 lbs shin of beef, cut into pieces
  6 lbs shin of beef, cut into pieces 3 ounces butter 4 onions, finely chopped 4 carrots, finely chopped 2 heads of celery, finely chopped Bunch of thyme Sweet marjoram Whole allspice 4 whole cl
• Consomme, Albany
  1 quart beef stock 1 tablespoon diced carrots 1 tablespoon diced turnips 2 tablespoons peas 2 tablespoons diced string beans 2 tablespoons diced celery 5 pieces boneless chicken wings Salt and
• Giblet and Vegetable Stew
  3 sets of giblets, about 1 1/4 pounds 1/2 tablespoon flour 2 tablespoons butter 2 cups tomatoes 1 medium onion, chopped 1/2 cup julieene carrots 2/4 cup julienne peppers 2 tablespoons julienne
• Julienne Soup | 1/4 pint of carrots
  1/4 pint of carrots 1/4 pint of turnips 1/4 pint of onions 2 leeks 1/2 head of celery 1/2 lettuce a little sorrel 1 ounce of butter 2 quarts of stock
• Camouflage
  Cooked cauliflower Celery root Parsnips Ham White meat of chicken Veal Fritter batter Fat Grated cheese, finely grated Tomato sauce Carrots Slices of lemon
• White Soup Stock No.1 | 1 knuckle veal
  1 knuckle veal 1 onion stuck with 6 cloves 1/2 cup celery water 1 fowl 1/3 cup carrots 1 tablespoon salt parsley Pepper and cayenne