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Carrots

Goulash.Chefs's picture
Ingredients
  Carrots 2 1⁄2 Pound
  Lard 2 Ounce
  Flour 2 Ounce
  Parsley 1 Bunch (100 gm)
  Salt 1 Teaspoon
  Sugar 4⁄5 Tablespoon (1 Dessert Teaspoon)
  Milk 1⁄4 Pint (1 Gill)
Directions

Quarter cleaned carrots lengthwise and then slice.
Melt lard in saucepan, add sliced carrots with salt and finely chopped parsley, and stew till tender.
Dredge with flour and thin with milk, water or stock.
Sugar to taste and bring to boil.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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