Time: 1-1/4 hour.

  1. 2 lbs. of carrots
  2. 3 oz. of butter
  3. seasoning to taste of salt
  4. seasoning to taste of cayenne
  5. 2 quarts of stock or gravy soup
  • Scrape and cut out all specks from the carrots, wash, and wipe them dry, and then reduce them into quarter-inch slices
  • Put the butter into a large stewpan
  • When it is melted, add 2 lbs. of the sliced carrots
  • Let them stew gently for an hour without browning
  • Add to them the soup
  • Allow them to simmer till tender,--say for nearly an hour
  • Press them through a strainer with the soup
  • Add salt and cayenne if required
  • Boil the whole gently for 5 minutes
  • Skim well, and serve as hot as possible

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

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