Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);Carrots. (The Windsor Receipt.)
Select some good carrots of equal size, and cut the upper parts into even lengths of about two inches and a half, then trim one end of each into a point, so as to give the carrot the form of a sugar-loaf.* When all are ready, throw them into plenty of ready-salted boiling water, and boil them three quarters of an hour. Lift them out, and drain them well, then arrange them upright, and all on a level in a broad stewpan or saucepan, and pour in good hot beef-broth or veal- gravy to half their height; add as much salt as may be needed, and a small teaspoonful of sugar, and boil them briskly for half an hour, or longer, should they require it. Place them again upright in dishing them, and keep them hot while a little good brown gravy is thickened to pour over them, and mixed with a large teaspoonful of parsley and a little lemon-juice; or sauce them with common bechamel, or white sauce, with or without the addition of parsley.
Obs.- The carrots dressed thus are exceedingly good without any sauce beyond the small quantity of liquid which will remain in the stewpan with them, or with a few spoonful more of gravy added to this, and thickened with butter and a little flour.