Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Glazed Carrots or Onions
Fruit and Vegetables

Carrots boiled in water with a sweetener such as honey, sugar or golden syrup. The water reduced as a glaze. Commonly served with sprinkled herbs.

Original Receipt in Francatelli 1867;

Peel any given number of onions of the most convenient size for the required purpose, and having placed these in a proper sized sautapan or stewpan add a bit of butter four lumps of sugar a little salt and just as much good stock as will cover the surface of the onions. Next set the stewpan containing the onions over a moderate fire to boil very gently until they are done and then after running down their stock to a glaze roll the onions gently in this and serve as directed.

First cleanse and then cut or scoop these into any shape or size or form according to taste or fancy and having cooked them in the manner directed for glazed onions proceed to finish them in the same way.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018