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.