Put one breakfast cupful of the red part of carrot cut into very small pieces into a saucepan with one and one-half breakfast cupfuls of boiling water, and let it simmer for one hour. Put three tablespoonfuls of butter and two tablespoonfuls of flour into a saucepan, and stir them over the fire until they are well mixed, then add a slice of carrot, one chopped onion, one blade of mace, and sixteen or eighteen peppercorns. Stir the whole over the fire for a minute or two, then pour in 'one pint of stock, and let it simmer gently for half an hour. Mix one breakfast cupful of cream with the stock, boil it up once more, then strain it through a broth napkin, or a fine hair-sieve. Strain the cooked carrot, put it into the sauce, together with two tablespoonfuls of chopped cucumber pickles, one tablespoonful of chopped parsley, one tablespoonful grated horseradish, and salt to suit the taste. Stir the sauce well, and serve it.