Friday, March 11, 2011

Carrot Stew

3 carrots. 1 large onion. 1 ounce butter. 1½ pints water. 6 ounces cooked rice. 1 teaspoon salt.

Slice the carrots and onion, and fry them in the butter for ten minutes, but do not let them brown; add salt and water, and boil for one and a half hours; then stir in the rice, simmer for another half hour, stirring frequently, and serve.

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