No. 651 — Young Carrots (Carottes)
English historical translation of Molokhovets recipe No. 651 from the 1901 Russian cookbook, retaining original methods and measures.
Trim, clean and briefly blanch 1½ Russian pounds of young carrots, then drain in a colander. Put in a saucepan and barely cover with water or light broth.
Add salt and sugar to taste and a spoonful of butter, then cook until tender.
Five minutes before serving, vary the preparation by adding more butter and chopped parsley; or one or two small glasses of Malaga wine, bringing to the boil under a lid; or ½ spoonful of flour rubbed with ½ spoonful of butter, then boiling.
Alternatively add prepared milk béchamel No. 433 to the cooked carrots and bring to the boil once.
Serve young or mature carrots with cutlets of beef, veal or chicken, boiled or roast beef, fried liver, fried sausages and similar dishes.