Let them be well washed and brushed, not scraped. An hour is enough for young spring carrots; grown carrots must be cut in half, and will take from an hour and a half to two hours and a half. When done, rub off the peels with a clean coarse cloth, and slice them in two or four, according to their size. The best way to try if they are done enough, is to pierce them with a fork. Many people are fond of cold carrot with cold beef; ask if you shall cook enough for some to be left to send up with the cold meat.
Beat two or three boiled carrots to a pulp with a spoon; add to them six eggs and a handful of flour; moisten them with either cream, milk, or white wine, and sweeten them. Beat all together well, and fry in boiling lard. When of a good color, take them off and squeeze on them the juice of a Seville orange, and strew over fine sugar.