Carrot Salad Recipe

1 dozen young carrots.

Water.

1 teaspoon salt.

1 strip lemon peel.



Scrape the carrots and throw them into cold water; then place them in a

saucepan with sufficient water to cover, with salt and lemon peel. Boil

half an hour or until tender, place them on a board, cut into thick

slices, which place in salad sauce No. 176; gently toss them in this

till each piece is covered with the sauce, then turn them into a dish or

bowl, and garnish with sprigs of watercress.

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