Preserved Young Carrots

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Turn the carrots in their own shape, and as you do so, throw them into hot water; when all are ready, put them in a stewpan with water enough to cover them; add fresh butter in the proportion of an ounce to the pound of carrots, and salt to season; boil the carrots in this till half done, and then arrange them neatly in tin boxes; fill up with their own liquor, solder down, boil for half an hour, and put them away in the cool.

No. 961