French Carrots And Peas Recipe

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.

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