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CARROTS (a la Reine)

Choose some fine large carrots and cut them into pieces about three inches long; make them flat at one end and narrow and round at the other, so as to give them the form of cones. Boil them until nearly tender, then place them upright in a saucepan with some good gravy, leaving about an inch of the tops uncovered to prevent their being broken. Boil them until they are sufficiently cooked, take them out, and arrange them in a dish. Thicken the gravy with a little brown thickening, add a pinch of salt and a small piece of sugar to it, and pour it over them. Time, one hour and a half.