Grated carrot, 1 pint, Salt, 1/2 teaspoon, White pepper, 1/4 teaspoon, Butter, 1 large tablespoon, Flour, 3 scant tablespoons, Milk, 2 1/2 cups, Peppercorns, 6, Bay leaf.
Cover the grated carrots with 1 quart of boiling water; add the salt, white pepper and a piece of bay leaf, and also 6 peppercorns.
Simmer for 1 hour, and then press through a fine sieve. In a saucepan melt the butter and flour; gradually blend with this 21/2 cups of hot milk, stirring until it is smoothly thickened. Gradually add the pulped carrot liquid, and more seasoning if necessary.