Carrots boiled in water with a sweetener such as honey, sugar or golden syrup. The water reduced as a glaze. Commonly served with sprinkled herbs.
Original Receipt in Francatelli 1867;
No 104 GLAZED ONIONS
Peel any given number of onions of the most convenient size for the required purpose, and having placed these in a proper sized sautapan or stewpan add a bit of butter four lumps of sugar a little salt and just as much good stock as will cover the surface of the onions. Next set the stewpan containing the onions over a moderate fire to boil very gently until they are done and then after running down their stock to a glaze roll the onions gently in this and serve as directed.
No 105 GLAZED CARROTS
First cleanse and then cut or scoop these into any shape or size or form according to taste or fancy and having cooked them in the manner directed for glazed onions proceed to finish them in the same way.
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