Required: Six or more carrots. One ounce of butter. Two teaspoonfuls of chopped parsley. A tablespoonful of melted glaze. Salt and pepper. A dust of castor sugar.

Wash and scrape the carrots. If a large vegetable cutter is available, scoop out balls of carrot the size of large marbles, if not, cut the carrot into neat, even-sized dice. Boil them in salted water until tender, then drain off the water, and dry them lightly with a clean cloth.

Melt the butter in a clean frying-pan. Put in the carrots, and toss them about in the butter over the fire for about five minutes. Add the glaze, salt, pepper, and a dust of sugar. Turn the balls about so that they are all well coated with the glaze, etc.

Put them in a hot dish, sprinkle over the parsley, and serve.