To Dress Carrots in the German Way

Ingredients

• 8 large carrots
• 3 oz butter
• salt to taste
• a very little grated nutmeg
• 1 tablespoonful finely-minced parsley
• 1 dessertspoonful minced onion
• rather more than 1 pint of weak stock or broth
• 1 tablespoonful flour

Instructions

1. Wash and scrape the carrots, and cut them into rings of about 1/4 inch in thickness.
2. Put the butter into a stewpan;
3. when it is melted, lay in the carrots, with salt, nutmeg, parsley, and onion in the above proportions.
4. Toss the stewpan over the fire for a few minutes, and when the carrots are well saturated with the butter, pour in the stock, and simmer gently until they are nearly tender.
5. Then put into another stewpan a small piece of butter;
6. dredge in about a tablespoonful of flour;
7. stir this over the fire, and when of a nice brown colour, add the liquor that the carrots have been boiling in;
8. let this just boil up, pour it over the carrots in the other stewpan, and let them finish simmering until quite tender.
9. Serve very hot.
10. This vegetable, dressed as above, is a favourite accompaniment of roast pork, sausages, &c.
11. &c.