Glazed Carrots

Ingredients

• some young red carrots
• butter
• a little castor sugar
• pepper
• salt
• a little good meat gravy

Method

1. 1

   Cut the carrots into round balls; boil them in boiling water for 5 minutes; drain them.

2. 2

   Put them in a stewpan with butter, sprinkle with sugar, pepper, and salt; add meat gravy.

3. 3

   Simmer slowly until cooked, then boil rapidly to evaporate most of the gravy and serve.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 26. The excerpt below is the record exactly as published.

Glazed Carrots. Cut some young red carrots into round balls ; boil them in boiling water for 5 minutes ; take them out and drain them. Then put them in a stewpan with butter ; sprinkle a little castor sugar over, and pepper and salt ; add a little good meat gravy

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