Carrots in Butter

Ingredients

• 4 Carrots
• 1 oz. Butter
• 1 teaspoonful Parsley
• Pinch of Salt and Sugar

Method

1. 1

   Scrape the carrots and slice them up, put them into boiling water seasoned with salt and sugar, and boil for ten minutes.

2. 2

   Strain off the water.

3. 3

   Put the butter into a small saucepan, and when it is hot stir in the parsley and a few drops of lemon juice.

4. 4

   Toss the carrots in this until they are thoroughly hot, then cover down and cook slowly till soft.

5. 5

   Dish and pour over the butter in which they were cooked.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 213. The excerpt below is the record exactly as published.

CARROTS IN BUTTER. 4 Carrots l^d. 1 oz. Butter "i 1 teaspoonful Parsley . . . > Ic?. Pinch of Salt and Sugar

Cook this with the app: pantry check, scaling, and the assistant.