Carrots, Glazed

From Mrs. Beeton's household management (1907).

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A historical recipe

Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

Ingredients 1 ingredient

a pinch of sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

glace.) Ingredient!.— Young carrots, butter, good stock, mace, castor sugar, salt and pepper.
Method.
— Scrape and trim the carrots into a good shape.
Cover them with boiling water, add a little salt, boil gently for 5 or 6 minutes, and drain well.
In a stewpan, large enough to hold the carrots in a single layer, melt sufficient butter to just cover the bottom, then put in the carrots.
Add a good seasoning of pepper, a pinch of sugar, sprinkle lightly with mace, and more liberally with pepper.
Pour in good stock to about half the depth of the carrots, and cover first with a greased paper, and afterwards with a close-fitting lid.
Cook gently until tender, remove and keep them hot, and boil the stock rapidly until reduced to a thin glaze.
Replace the carrots 2 or 3 at a time, turn them from side to side until well coated with glaze, and use as required.
(See Recipe No.
1474, Carrots for garnish.)

Plating

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Cookware for this recipe

Saucepan
Spatula
Colander