No. 648 — Carrot Sauce
English historical translation of Molokhovets recipe No. 648 from the 1901 Russian cookbook, retaining original methods and measures.
Peel 1½ or three Russian pounds of carrots as directed in the book's general note, shred and place in a saucepan. Barely cover with cold water or broth.
Add ⅓ or ¾ teaspoon of salt and 1½ heaped spoonfuls of sugar, and cook covered over low heat for half an hour.
When tender, rub 1½ or three spoonfuls of butter with ¾ or 1½ spoonfuls of flour. Dilute with the carrot cooking liquid, stir, bring to the boil, mix into the carrots and boil again.
For each Russian pound of carrots, the printed supply table gives the proportions below.
Serve with cutlets, fried brains, roast or boiled beef, fried liver, dry croutons, or white-bread croutons soaked in milk and fried.
To provide
For each Russian pound of carrots ¼ teaspoon of salt ½ teaspoon of sugar | ½ spoonful of flour 1 spoonful of butter |