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Carrots, to Dress in the German Way

Melt two ounces of butter in a saucepan. Lay in it six carrots cut into thin slices, with a little salt, pepper, grated nutmeg, and a tea-spoonful of finely-minced onion. Let them remain until tender, adding every now and then as it is required a little water or stock. Thicken the sauce with a little flour, and about a quarter of an hour before serving, add one table-spoonful of finely-minced parsley. Time, one hour. Sufficient for five or six persons.