Glazed Carrots (Hot)
Blanch some small, young carrots, as much of a size as possible, dry them well, and if necessary, trim them evenly; put them into a pan, with just enough stock to cover, and a lump of loaf sugar; boil them up sharply till the stock is reduced to a glaze, then add to this 1½ oz. of butter and a seasoning of salt, and stir them in this till the liquid is all absorbed, and the carrots are quite glazed with the butter.