Wednesday, May 25, 2011

Green Peas and Carrots on Toast

10 or 12 button carrots. ½ pint fresh green peas. A little more than a gill of white stock. 1 ounce butter. 1 ounce flour. 6 rounds of toasted bread.

Scrape and slice the carrots very thin and stew them in the butter until quite tender, stir in the flour, then add the peas (cooked); pour in the stock, and stir over the fire for ten or fifteen minutes. Butter the toast, then spread the mixture on very thickly and serve hot. Salt and pepper should be added to taste, and a sprig of mint may be used for flavouring if liked.

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