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CARROTS (a la Portugaise)

Clean one pound of young carrots. Warm three table-spoonfuls of salad oil in a stewpan, notch and place a clove of garlic in it with a little salt, and when it boils add the carrots. Fry them for about ten or fifteen minutes, shaking the pan from time to time to prevent burning. Drain off the oil. Take half a pint of brown vegetable sauce and add the pulp of four large tomatoes. Strain and add it to the carrots. Draw the pan to the side of the fire, cover tightly, and let its contents simmer until cooked. Then dish. Let the sauce boil up sharply, and pour it over and around the carrots. Serve with croutons fried in oil. Probable cost, 1s.