Prepare them as directed; cut carrots, turnips, (or onions) in slices the third of an inch thick; then make them into piles, three slices in a pile, and cut down through them every third of an inch, pushing the piles forward with the left hand as the knife comes down.

These will be about the size to boil and serve with white sauce. They need to be cut precisely, not only for the appearance, but because if they are unequal in size, some will be over-cooked and others under-done.