• 8 carrots, sliced
• 2 tablespoon sugar
• Water to cover
• 1 tablespoon butter
• Salt
• 1 tablespoon flour
• ½ cup meat stock

Cover carrots with water. Add salt, sugar and cook until tender. Heat butter, blend in flour and thin with meat stock. Add to carrots and mix thoroughly. Serve with cutlets or roasts. On a fast day, serve with croutons.