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Carrots and Peas, Francaise

Scrape, pare and thoroughly clean eight of the smallest carrots obtainable; then slice them into quarter-of-an-inch thick pieces, and place in a saucepan with two branches parsley, two very small onions, half teaspoon salt, two saltspoons white pepper, a teaspoon sugar, half ounce butter and half pint white broth or hot water. Mix well and let gently cook for five minutes on the range; then place the pan in the oven for twenty-five minutes. Remove, take up the onions and parsley, add half pint cooked, hot, green peas, with half ounce good butter; gently mix while heating for half minute. Pour into a hot dish, sprinkle a teaspoon chopped parsley over and serve.