The 1901 Cookbook Archive
No. 655 — Carrots with Polish Breadcrumb-Butter Sauce
English historical translation of Molokhovets recipe No. 655 from the 1901 Russian cookbook, retaining original methods and measures.
Cook the carrots in broth as in No. 648 until half done. Add melted butter and stew until tender, stirring to prevent scorching.
When serving, pour over butter in which grated bread has been browned, Polish sauce No. 442.
Serve with boiled or roast beef, young chickens, veal cutlets or fried liver.
To provide
2–3 Russian pounds of carrots | 1 spoonful of butter and stale white bread |
Original source: Read Russian recipe No. 655. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.