Carrots ‘Alla Casalinga’
Cut up some young carrots into small pieces, and put them into a sauce-pan with salted boiling water. Leave them to boil for several minutes, then drain and put them into a sauce-pan, with four ounces of butter, some salt, and a little pepper, on a hottish fire to bring out the flavour. Add a little flour, and a little broth (or water), and boil again, taking care the carrots do not fall to bits. Then make a sauce with the yolks of two eggs, the juice of half a lemon, and a little chopped parsley, and pour it over the boiling carrots. Take them off the fire at once to prevent the eggs from getting hard, put them on a dish, garnish with fried parsley and fried sippets of bread, and serve up hot.