Take six large carrots, wash and scrape them, put them into boiling water and let them boil for half an hour, then take them out, drain, cut each carrot into as many round balls as it will make, put them into the stew pan with a pint of gravy flavoured with a little pepper, salt, and mushroom catsup; let them simmer for twenty minutes, then take them out, pile them in the centre of the dish, thicken the gravy with a little flour and butter, pour it over the carrots, and serve.
Source: COOKING (1890, May 9). Port Adelaide News and Lefevre's Peninsula Advertiser (SA : 1883 - 1897), p. 4 (SUPPLEMENT TO THE PORT ADELAIDE NEWS).
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