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Carrots, Stewed

Wash and slice some large carrots, and simmer them till they are nearly tender in as much weak broth as will cover them, then add a cupful of milk, and thicken the sauce with flour and butter. Season it with pepper and salt. Keep stirring the contents of the saucepan to prevent them burning. Put the carrots into a hot vegetable dish, and pour the gravy over them. Time, one hour and a half. Sufficient, six large carrots for five persons.