STEWED CARROTS

Scrape and wash your carrots. Scald them in boiling water; then drain them, and cut them into long slips. Stew them in milk or cream, with a little salt, pepper, and chopped parsley. When done, take them out, stir into the sauce the yolks of one or two eggs, and a lump or two of loaf-sugar, and pour it over the carrots.