Carrots ‘Alla Béchamel’
Scrape and wash six or eight large carrots, and slice them very fine. Cook them slowly in a sauce-pan with two ounces of fresh butter, and a little pounded sugar, salt, and pepper, and stir them continually. In another sauce-pan put one ounce of butter, one ounce of flour, two tumblers of cream (or milk), and salt to taste. Cook for about ten minutes, then pour it over the carrots, and heat again, taking care not to let them boil.