Vienna Stewed Carrots.

Just 4 u

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