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Puree of Carrots

3 cups sliced carrots 1 teaspoon salt 1 teaspoon sugar 1/4 teaspoon white pepper 1/2 lb. stale bread 1 qt. veal broth Cook the carrots for ten minutes; drain and cook gently again until tender, with 2 cups of water and seasonings. Add the bread, broken into bits, and the broth. Simmer for an hour; pass through a puree sieve. If too soft, allow it to cook away longer; if too dry, add a little more broth or milk. Serve with breast of lamb, chops, or veal cutlets.