French Roast with Carrots

Lard a round of beef with slices of bacon and put in a large saucepan.
Cover and let brown a few minutes. Add sliced onion and boiling water
to cover. Let cook slowly until tender; then scrape 6 carrots and cut
thin; add 2 sliced onions, 2 cloves of garlic and let cook until
tender. Thicken with butter and flour. Season highly with salt, pepper
and parsley; add to the meat, and let all cook together a half hour
and serve hot.

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Vienna Stewed Carrots

Peel some carrots and cut in small pieces. Boil in salted water until
tender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls of
butter; add 1/2 cup of the water in which the carrots were cooked, 2
tablespoonfuls of vinegar and a little sugar. Let all boil; then add
the carrots and 1 cup of cooked peas, some chopped parsley and a pinch
of pepper. Simmer ten minutes and serve hot.

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