_Seasonable_ from October to March.

_Sufficient_ for 10 persons.


II.

121. INGREDIENTS.--2 lbs. of carrots, 3 oz. of butter, seasoning to
taste of salt and cayenne, 2 quarts of stock or gravy soup.

_Mode_.--Scrape and cut out all specks from the carrots, wash, and wipe
them dry, and then reduce them into quarter-inch slices. Put the butter
into a large stewpan, and when it is melted, add 2 lbs. of the sliced
carrots, and let them stew gently for an hour without browning. Add to
them the soup, and allow them to simmer till tender,--say for nearly an
hour. Press them through a strainer with the soup, and add salt and
cayenne if required. Boil the whole gently for 5 minutes, skim well, and
serve as hot as possible.

_Time_.--1-1/4 hour. _Average cost_ per quart, 1s. 1d.

[Illustration: TAZZA AND CARROT LEAVES.]

THE CARROT.--There is a wild carrot which grows in England; but
it is white and small, and not much esteemed. The garden carrot
in general use, was introduced in the reign of Queen Elizabeth,
and was, at first, so highly esteemed, that the ladies wore
leaves of it in their head-dresses. It is of great value in the
culinary art, especially for soups and stews. It can be used