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Carrots in Their Own Gravy

Wash, scrape, and slice the carrots. Put them into boiling salt and water, only just enough to cover them, and when they are tender let them boil fast till only two or three spoonfuls of the liquid remains. Put with the gravy a piece of brown thickening the size of a nut. Shake the saucepan till the gravy is thickened, and serve very hot. Time, one hour and a half. Sufficient, six large carrots for five persons.