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Wash and scrape carrots; cut off the darker part, and chop fine or force through meat-chopper. Cook with one-half the butter fifteen minutes. Add stock and mace, and cook slowly forty-five minutes. Strain, and rub carrots through sieve. Melt remaining butter, add flour, and pour on gradually hot stock. If a more delicate soup is desired, substitute White Stock and cream for Brown Stock, using <