Honeyed Carrots

HONEYED CARROTS FOR THE FAMILY

1 bunch of carrots
6 tablespoons of honey
½ teaspoon salt
2 teaspoons lemon juice

Scrape ( peel) the carrots and cut in to ¼ inch slices. Put them in a pan with water to cover. Boil for 10 minutes, Add the honey, lemon juice and salt. Cook very slowly for about 45 minutes. (This recipe predates the idea that carrots should be served half cooked, as they often are now.) Liquid should be reduced to half. Cool, cover and refrigerate. When you want to serve them, heat slowly, while blending 1 tablespoon of flour into 1 tablespoon of butter. Add the butter mix to the carrots, stir and heat gently until mixture boils. Turn off the heat, stir over the warm burner for another minute.

This can of course be done without the refrigeration pause, but it's a good recipe for advance preparation.

HONEYED CARROTS FOR 300

75 bunches of carrots
450 Tablespoons of honey ( 10 lbs?)
37 teaspoons of salt ( use judgement here - a little salt goes a long way)
150 teaspoons of lemon juice ( 2 quarts)
75 tablespoons of flour ( 16 Tablespoons to a cup- about 4 ¾ cups)
75 tablespoons of melted butter ( 2 lbs)

Other notes still legible: 6 teaspoons of lemon juice = 1/8 cup
3 bunches of carrots take 10 minutes to peel and slice
18 tablespoons of honey= 1 cup