Mashed (or Buttered) Carrots

A Dutch Receipt

Method

Prepare some finely flavoured carrots as above, and dry them over a gentle fire like mashed turnips; then for a dish of moderate size mix well with them from two to three ounces of good butter, cut into small bits, keeping them well stirred. Add a seasoning of salt and cayenne, and serve them very hot, garnished or not at pleasure, with small sippets (croutons) of fried bread.

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