Carrots—Conservatively Cooked


  • lb. carrots
  • 1 oz. butter or margarine
  • ½ teasp. salt
  • ½–1 gill
  • boiling water
  • chopped parsley


Cut off the green tops, scrub and scrape the carrots. Slice them thinly if old carrots (or leave whole if really young). Fat steam the carrots for 10 min., i.e. shake them in the melted fat, well below frying temperature, with the lid on the pan until the fat is absorbed. Add the liquid (less for young carrots) and the salt, and simmer gently until the carrots are tender —15–30 min., according to age of carrots. Serve hot, with the small amount of liquid remaining, and garnished with parsley.