They must be first parboiled and then cut in slices; they must then be dipped in well-beaten-up egg, and then covered with fine dry bread-crumbs and fried a nice brown in smoking hot oil in a frying-basket.

The slices of carrot should be peppered and salted before being dipped in the egg.
CARROTS, MASHED .-- When carrots are very old they are best mashed.

Boil them for some time, then cut them up and rub them through a wire sieve.
They can be pressed in a basin and made hot by being steamed.

A little butter, pepper and salt should be added to the mixture.

A very pretty dish can be made by means of mixing mashed carrots with mashed turnips.