Required: Two large carrots.

One pint of boiling white stock or pot liquor.

Half a pint of boiling milk.

One ounce of flour.

Two ounces of butter.

One small onion.

One bay-leaf.

Salt and pepper.

Wash and scrape the carrots. Scoop out the red part into balls the size of large peas. Grate down the rest of the carrots on a grater. Melt the butter in a saucepan, add the grated carrot and finely-chopped onion. Stir these over the fire for five minutes, without browning them. Add the carrot balls, the bay-leaf, stock, and a pinch of salt and castor sugar. Let the soup boil gently for half an hour, or until the carrots are soft. Mix the flour smoothly with a little cold water, take the bay-leaf out of the soup, and strain in the mixed flour; add the milk, and stir until the soup boils. Season it carefully, and serve.