The young spring carrots are excellent when served as a salad. Take six of them, wash, wipe them with a coarse towel, boil them for ten minutes, drain and cut into narrow strips. Arrange neatly in the centre of a salad-bowl; cut up half a pound of cold boiled mutton into neat pieces; put it around the carrots. Mince a stalk of celery with a few tarragon leaves; strew over the dish; add a plain dressing and serve.
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