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Stuffed Carrots

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Take some good sized carrots, and after washing them well and cutting off the green tuft, cut each one across about two and a half inches from the leaves.
  2. Scoop out the inside yellow part, leaving a case of the redder part and a piece to form the bottom, at the smaller end.
  3. Then stew the cases very gently till a little tender, but not quite soft.
  4. Take them out of the water, drain them, and then placing each on its small end, fill up with hot chopped mushrooms, that have been tossed in butter.
  5. Arrange in a circle on a dish, and garnish with small sprigs of carrot leaves.
  6. The insides that you have scooped out are to be used for soup flavoring.