French Carrot Salad

• 1½ lb. young carrots
• 1 dessertsp. French mustard

Mix all the ingredients of the marinade and bring to the boil. Slice thickly or quarter the carrots and cook them in the marinade until just soft. Drain them and strain the liquor. Mix the mustard into the liquor and pour over the carrots. Leave till quite cold. Serve.