Cut a cupful of the red part of a carrot into very small dice.
Cover with boiling water, and simmer one hour.
Put butter, flour, a slice of carrot, onion, cut fine, mace, and pepper-corns in a sauce-pan.
Stir over the fire one minute, and add stock.
Simmer gently half an hour.
Add cream, boil up once, and strain.
Now add the cooked carrot, chopped parsley, chopped cucumber pickles and, if you like, grated horseradish. Taste to see if salt enough.