As a side dish — Elementary Glazed Carrots (serves 8)
This themed recipe is for an authentic dish cooked in the United Kingdom during Victorian era of the late 1800s.
- Two dozen young (baby) carrots
- One ounce (28g) of glaze (see below)
- Two tablespoons of gravy
- Two tablespoonful of sugar
- Salt and pepper
Method: Trim the carrots, scrape them, and keep in cold water until ready for use. Put them into a pan of boiling water containing a teaspoonful of salt to each quart of water together with the sugar; boil until tender. Add glaze, gravy, and seasoning; toss about over the heat until the glaze has melted and serve.
If old carrots, divide and cook longer.
Honey glaze
- 2 tablespoons clear honey
- 2 tablespoons soy sauce
- 2 table spoons red wine vinegar
Method: Stir the ingredients together until smooth and thoroughly mixed.
This recipe is in the public domain and may be used freely.
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