Half-boil the carrots; then scrape them nicely, and cut them into thick slices. Put them into a stew-pan with as much milk as will barely cover them, a very little salt and pepper, and a sprig or two of chopped parsley. Simmer them till they are perfectly tender, but not broken. When nearly done, add a piece of fresh butter rolled in flour. Send them to table hot. Carrots require long cooking.

Parsnips and salsify may be stewed in the above manner, substituting a little chopped celery for the parsley.