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Stewed Carrots




Source of Recipe


Exported from MealMaster
Divide the carrots lengthwise and boil from one to
two hours, or until perfectly tender; have ready a
saucepan with one or two tablespoons butter and
small cup cream; slice the carrots very thin and
put in saucepan; add salt and pepper and let stew
ten or fifteen minutes, stirring gently once or
twice, and serve in a vegetable dish.

Some add more milk or cream; when done, skim out the
carrots, and to the cream add a little flour
thickening, or the beaten yolk of one or two eggs.

When it boils, pour over the carrots and serve.


SERVES 4