Stewed Carrots.
Scrape, and lay in cold water half an hour or more. Boil whole three-quarters of an hour, drain, and cut into round slices a quarter of an inch thick. Put on in a saucepan with a teacupful of broth—veal, or beef, or mutton; pepper and salt to taste, and stew gently half an hour. Just before they are done, add four tablespoonfuls cream or milk, and a good lump of butter cut into bits, and rolled in flour. Boil up and serve.
If you have not the broth, use water, and put in a tablespoonful of butter when the saucepan is set on the fire, in addition to the quantity I have specified.