Wash, scrape, and lay in cold water for one hour. Then cut around in thick slices. Put into boiling water, salted, and boil slowly from one to one and one half hours. When half done, pour off the water and add fresh boiling water, with salt. When tender, drain off the water and cover them with milk. When this boils up, dish the carrots, and thicken the milk by adding to it, while boiling, one tablespoonful of flour, rubbed smooth in cold water. Stir in a piece of butter the size of an egg, and a pinch of salt. Pour the hot sauce over the carrots and serve covered.

After draining off the first water they may be stewed in gravy not too thick. In this case no sauce is needed.

No. 2. Wash, scrape, and cut into round, thick slices. Melt a lump of butter in a sauce-pan. Put in the carrots, with a few slices of onion, and a little pepper and salt. Brown nicely, then pour in some "Stock," and simmer till the carrots are tender, full half an hour. Dish, and thicken the stock by stirring in, while boiling, one tablespoonful of flour, rubbed smooth in cold water. Pour over the carrots, cover and serve hot.