CARROTS, BOILED
When carrots are boiled and served as a course by themselves, they ought to be young. This dish is constantly met with abroad in early summer, but is rarely seen in England, except at the tables of vegetarians. The carrots should be trimmed, thoroughly washed, and, if necessary, slightly scraped, and the point at the end, which looks like a piece of string, should be cut off. They should be thrown into fast boiling water (salted) in order to preserve their color. When tender they can be served with some kind of good white sauce, or sauce Allemande or Dutch sauce. Perhaps this latter sauce is best of all, as it looks like rich custard. Part of the red carrot should show uncovered by any sauce. They are best placed in a circle and the thick sauce poured in the center; a very little chopped blanched parsley can be sprinkled on the top of the sauce. In making Dutch sauce for carrots use lemon-juice instead of tarragon vinegar.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
