Take a pint of young peas and two bunches of French carrots, cut in
slices or fancy shapes (stars or clover leaves), cook each vegetable by
itself in as little water as will cook them. When they are both tender
put them together into a saucepan, add a heaping tablespoonful of butter
and half a tablespoonful of flour rubbed together, and if there is not
enough water left, add enough to make a gravy. Canned instead of fresh
peas may be used; drain the water from the peas and stew the carrots in
it, and follow the recipe as above.