Wash and scrape well, and lay in cold water half an hour. If large,
split them, or cut across in two or three pieces. Put into boiling
water, slightly salted, and boil until tender. Large ones will require
nearly an hour and a half to cook. Young carrots should only be washed
before they are boiled, and the skin be rubbed off with a cloth
afterward. Butter well, and serve hot.