6

Carrots ......

2d.

1

oz. Butter .....

1d.

Sugar, Salt, and Pepper

d.

3

quarts Bone Stock .

Total Cost - 3 1/2d. Time - One Hour.

Scrape and slice up the carrots and put them into a saucepan with the butter. Sprinkle over a teaspoonful each of salt and sugar and a quarter of a teaspoonful of pepper; turn them about in the butter for five minutes, pour over the boiling stock and boil for an hour. Rub through a sieve, return to the saucepan and boil up, season to taste, and serve very hot.