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Time: Large carrots, 1-3/4 to 2-1/4 hours; young ones, about 1/2 hour.

Sufficien: 4 large carrots for 5 or 6 persons.
Seasonable: Young carrots from April to June, old ones at any time.

Ingredients
  1. 1/2 gallon of water
  2. 1 heaped tablespoonful of salt
  3. carrots
Directions
  • Cut off the green tops
  • Wash and scrape the carrots, and should there be any black specks, remove them
  • If very large, cut them in halves, divide them lengthwise into four pieces
  • Put them into boiling water, salted in the above proportion
  • Let them boil until tender, which may be ascertained by thrusting a fork into them
  • Dish, and serve very hot

  • This vegetable is an indispensable accompaniment to boiled beef. When thus served, it is usually boiled with the beef; a few carrots are placed round the dish as a garnish, and the remainder sent to table in a vegetable-dish.

    Young carrots do not require nearly so much boiling, nor should they be divided: these make a nice addition to stewed veal, &c.

    Source: The Book of Household Management by Isabella Beeton (1859)

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