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Radishes, in White Sauce

Take a bunch of radishes, scrape them, cut them in rather thick slices, and boil in salted water until tender; strain the water off, and have ready half a pint of nicely made and well seasoned white sauce, into which put the radishes; make thoroughly hot again. Cut two or three well coloured and cooked carrots into nice shapes or round slices; pile the radishes on a hot dish, and garnish with the carrots and chopped parsley. This may be served as a vegetable entree, or as an adjunct to roast beef.