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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from Jessie Marie DeBoth's Cook Book, published in 1940. Per Lorimama's review, I've adjusted the prep time. Ingredients:
4 cups carrots, cut in matchstick strips |
1 tablespoon butter |
1/2 teaspoon salt |
1 stalk celery, finely chopped |
1/2 cup water |
1 onion, grated |
1/4 teaspoon worcestershire sauce |
Directions:
1. Combine all ingredients in a skillet or large saucepan and cover tightly.
2. Cook for about 20 minutes, or until almost tender.
3. Remove cover and continue cooking until water evaporates, watching carefully to prevent burning.
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