Carottes Au Sucre

Cut a pound and a half of carrots into rather thin slices; blanch and drain them; put them into a saucepan with a pound of white sugar, and as much boiling water as will cover them. "When the water is reduced to half, add the rind of a lemon; and when only about three spoonfuls are left, squeeze over them the juice of two lemons; make very hot, and serve.

How To Stew Carrots

Half boil and carefully scrape them; then slice them into a stew-pan; add half a teacupful of broth, the same of cream, and some salt and pepper; simmer till they are very tender, but not broken; ten minutes before serving add a small piece of butter rubbed in flour, and some minced parsley; the latter may be omitted if not liked; a little sugar is a great improvement.

Carrots Au Jus

Parboil and scrape them; cut them into moderately thick slices, and put them into a stew-pan with a pint of good broth, a little salt and pepper, and a spoonful of sugar; let them stew gently till very tender; a few minutes before serving add a squeeze of lemon to the gravy.

Carrots A L'Allemande

Trim four or five dozen spring carrots; wash them and parboil them in water with a little salt for ten minutes; then put them into a stew-pan with two ounces of butter, the same of pounded sugar, and a pint of good broth; boil the carrots in this, very gently, for half an hour: then set them on to boil briskly, till the sauce is reduced to a glaze; dish them; pour allemande sauce round, and the glaze over them.