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Carrots, Braised

Cut some carrots into rounds about half an inch thick; boil till nearly cooked; then put into a stewpan with two ounces of butter, a little cayenne and salt; cook for half an hour carefully, shaking the pan several times. Put the carrots in a hot vegetable dish, reduce the liquor, pour it over, sprinkle a little chopped parsley in the dish, and serve. Probable cost, 6d.