Salt and pepper,

Chopped parsley.

Scrape and wash the carrots and cut them into 3-inch lengths, then downward in thin slices, then each slice into strips.

Drop into boiling water, salted, and simmer until tender. If finely cut, this should not take over 25 or 30 minutes.

Put a tablespoon of butter in the frying-pan, and when very hot, add the drained carrots. Dredge lightly with salt and pepper, and a little sugar, and fry until lightly colored.

Sprinkle with chopped parsley, and serve.