Young Carrots

Ingredients

• One bunch of Spring Carrots
• One ounce of Butter
• One ounce of Castor Sugar
• Half a pint of Stock
• A tablespoonful of chopped and parboiled Parsley

Method

1. 1

   Wash and scrape the carrots, boil them in water with a little salt for about ten minutes, put them into cold water, and dry them in a cloth.

2. 2

   Now put them into a saucepan with the stock, butter, and sugar, and boil gently for half an hour; then boil them fast till the stock is reduced to glaze, sprinkle in the chopped parsley, and serve, with the glaze on them.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 54. The excerpt below is the record exactly as published.

Young Carrots. Ingredients, One bunch of Spring Carrots. One ounce of Butter. One ounce of Castor Sugar. Half a pint of Stock. A tablespoonful of chopped and parboiled Parsley

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