Puree of Carrots

Scrape six carrots clean, and then shave off all the red part, which having parboiled for a few minutes, drain dry and put into a small stewpan with a pat of butter, nutmeg, pepper, and salt, one small onion, and a gill of stock; allow this to simmer gently on the fire until the carrots become quite soft to the touch, and the liquor is absorbed by boiling down; pound this in a mortar, rub it through a sieve, remove it into a small stewpan, season with a bit of glaze, a pat of butter, and a teaspoonful of sugar; make the puree hot, and pile it in the centre of cutlets, &c., and serve.