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Carrots, Sliced and Glazed

Wash and scrape some fine large carrots, and cut them into equal slices. Partly boil them in salt and water, drain, and put them into a saucepan with just sufficient stock to cover them, a piece of butter, a little salt, and a good-sized lump of sugar. Boil quickly until the gravy is reduced to glaze. Shake the saucepan over the fire for a few minutes, till al the gravy adheres to the carrots. Time, one hour and a half. Probable cost, 6d. or 8d. per bunch. Sufficient, six large carrots for five persons.