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Carrots, Red Puree Of

Wash and scrape some fine large carrots. Cut the red part off in thin slices, and boil these for about a quarter of an hour. Take them out, drain, and put them into a saucepan with an onion stuck with two cloves, a little salt and pepper, a small piece of butter, and just enough stock to cover them. Let them boil gently till tender, then pass them through a coarse sieve. Place the pulp in a stewpan with a quarter of a pound of butter, a little grated nutmeg, a small piece' of sugar, and a cupful of stock, and stir until it is thick. The puree may be served with stewed mutton cutlets round it. Time, two hours and a half. Sufficient, eight large carrots for two pounds of cutlets.