Braised Carrots

From 1922:

Choose a large bunch of carrots or 2 small bunches, scrape and wash, cut lengthwise into four or five pieces, and cut again a little thicker than cutting beans; put in a large saucepan with 3 or 4 tablespoonfuls of melted dripping, add 1 ½ teaspoonfuls of salt and a little pepper and simmer for 1 ½ hours, taking care not to let them brown or burn; add one cupful of boiling water, and make a flour and water thickening, to which is added 4 tablespoonfuls of vinegar; add 2 tablespoonfuls of browned sugar and thicken. This is a delicious vegetable for any dinner, especially roast meat. Makes enough for half a dozen people.