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The International Jewish Cook Book · Chapter 41Flemish Carrots
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Scrape, slice and cook one quart of carrots in one quart of boiling water to which has been added one teaspoon of salt, until tender; drain. Heat two tablespoons fat, add one small onion, brown lightly, add the carrots, season with one teaspoon of sugar, one-quarter teaspoon of salt, one-eighth teaspoon of white pepper and shake well over the fire for ten minutes, add one and one-half cups of soup stock, cover and simmer for one-half hour, then add one teaspoon chopped parsley and serve hot.