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Young Carrots

Ingredients.

One bunch of Spring Carrots.

One ounce of Butter.

One teaspoonful of Castor Sugar.

Half a pint of Stock.

A tablespoonful of chopped and parboiled Parsley.

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. 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. ( 181 )