Pinch of Salt and Sugar .
Total Cost - 2½d. Time - One Hour.
Scrape the carrots and slice them up, put them into boil-ing water seasoned with salt and sugar, and boil for ten minutes. Strain off the water. Put the butter into a small saucepan, and when it is hot stir in the parsley and a few drops of lemon juice. Toss the carrots in this until they are thoroughly hot, then cover down and cook slowly till soft. Dish and pour over the butter in which they were cooked.