Carrots ‘In Stufato’
Take one or two pounds of fine carrots, cut them in pieces, put them in an earthen pot of boiling water, and cook them until nearly soft. Meanwhile, put two ounces of butter, half or three-quarters of a pint of good broth, and one or two tablespoonfuls of powdered white sugar, into a frying-pan, and cook quickly for ten minutes; then take it off the fire, add two well-beaten yolks of eggs, and a little salt and pepper. Then drain the carrots, pour the hot sauce over them, and serve hot.