Carrot Salad Recipe
1 dozen young carrots.
Water.
1 teaspoon salt.
1 strip lemon peel.
Scrape the carrots and throw them into cold water; then place them in a
saucepan with sufficient water to cover, with salt and lemon peel. Boil
half an hour or until tender, place them on a board, cut into thick
slices, which place in salad sauce No. 176; gently toss them in this
till each piece is covered with the sauce, then turn them into a dish or
bowl, and garnish with sprigs of watercress.
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