Scrape forty young carrots, which put into a stewpan with a teaspoonful
of sugar, four young onions, a bunch of parsley, and a bay-leaf; just
cover with a good white stock and stew till the carrots are tender, then
take them out and dress in the form of a dome by sticking them into
mashed potatoes; strain the stock they were stewed in through a napkin
into a stewpan, add to it half a pint of brown sauce (No. 1), and reduce
till it adheres to the back of the spoon, then add two pats of butter,
sauce all over and serve.