Carrots in Their Own Juice

Ingredients

• Carrots
• Water
• Pepper
• 1 morsel Butter

Instructions

1. Wash the carrots very clean and scrape or lightly pare them, cutting out any discoloured parts.
2. Slice the carrots rather thick.
3. Have ready boiling and salted water in sufficient quantity to just cover them.
4. Throw the sliced carrots into the water; if there is more than sufficient to float them, pour the excess away.
5. Boil them gently until they are tolerably tender.
6. Boil very quickly to evaporate the water, leaving only about a spoonful in the saucepan.
7. Dust a seasoning of pepper over them and add a morsel of butter rolled in flour.
8. Turn and toss them gently until their juice is thickened by the butter and flour and adheres to the roots.
9. Send them immediately to table.