Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

and then till the gravy is half boiled away, and use. Glazed carrots are seldom served alone, but most generally used as garnishing around a piece of meat. _Stewed._--Clean, and cut carrots in slices, and then blanch them for about five minutes, and drain them. Set a stewpan on the fire with about two ounces of butter in it; as soon as melted put the carrots in with salt, pepper, a pinch of sugar, half a pint of broth; boil gently till cooked, take from the fire, add and mix with the carrots a little chopped parsley, and serve warm. _With Sugar._--Clean and slice about a quart of carrots, and blanch them for five minutes, and then drain them. Put two ounces of butter in a stewpan, and set it on a good fire, and when melted lay the carrots in with salt, pepper, a pinch of grated nutmeg, and about half a pint of broth; sprinkle in it, while stirring with a wooden spoon, about a teaspoonful of flour, and boil gently till cooked. Take from the fire, mix a good tablespoonful of sugar with two yolks of eggs, and those again with the rest, and serve. _Cauliflowers and Broccoli--how to prepare and cook them in water._--Clean and wash them well, throw into boiling water with a little salt and a little flour, boil till cooked, and drain them. _How to serve with Cheese._--Put them on a crockery dish when prepared; pour on a white sauce, in which you have mixed a little grated cheese; then dust the whole with fine bread-crumbs; after which you take a soft brush or a feather, which you dip in lukewarm butter, and put a thin coat of it all over the cauliflowers; then place the dish in a quick oven for ten minutes, and serve as they are, _i. e._, in the dish in which they have been cooked. This is also called _au gratin_. _In Béchamel._--Boil the cauliflowers till done to your taste, drain immediately and place them on the dish, the top upward. While it is boiling make a _Béchamel_