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Windsor Carrots
Fruit and Vegetables
Historic

Carrots cut into neat cones, arranged upright and stewed in gravy with parsley or white sauce over (Acton 1845)


Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

Carrots. (The Windsor Receipt.)
Select some good carrots of equal size, and cut the upper parts into even lengths of about two inches and a half, then trim one end of each into a point, so as to give the carrot the form of a sugar-loaf.* When all are ready, throw them into plenty of ready-salted boiling water, and boil them three quarters of an hour. Lift them out, and drain them well, then arrange them upright, and all on a level in a broad stewpan or saucepan, and pour in good hot beef-broth or veal- gravy to half their height; add as much salt as may be needed, and a small teaspoonful of sugar, and boil them briskly for half an hour, or longer, should they require it. Place them again upright in dishing them, and keep them hot while a little good brown gravy is thickened to pour over them, and mixed with a large teaspoonful of parsley and a little lemon-juice; or sauce them with common bechamel, or white sauce, with or without the addition of parsley.

Obs.- The carrots dressed thus are exceedingly good without any sauce beyond the small quantity of liquid which will remain in the stewpan with them, or with a few spoonful more of gravy added to this, and thickened with butter and a little flour.




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