Salt and pepper.
Scrape the carrots and cut in thin slices. Cover with boiling water, and cook gently until tender. Drain, and rub through a sieve, or put through a potato press.
To each pint of carrots add a tablespoon of butter, and salt and pepper to taste. Mix well, press the mixture into small greased cups, or molds, pressing down well.
Set in a hot place for 2 or 3 minutes, then turn out, on a flat dish, and serve with or without a sauce.