Reference > Farmer's Cookbook > VEGETABLES > Carrots and Peas
  Hot Slaw Carrots, Poulette Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

Carrots and Peas

Wash, scrape, and cut young carrots in small cubes or fancy shapes; cook until soft in boiling salted water or stock. Drain, add an equal quantity of cooked green peas, and season with butter, salt, and pepper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Hot Slaw Carrots, Poulette Sauce  
 
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