Thursday, April 28, 2011

Rice Stew

½ pound cooked rice. 1 pint water. 1 carrot. 1 turnip. ½ ounce each flour and butter. 1 potato. 1 onion. ½ teaspoon salt. A little curry powder or Worcester sauce, if liked.

Slice the vegetables, place them in a saucepan with the salt and water, and boil for one hour, or until tender. When done, stand the saucepan on one side for a few minutes to get thoroughly off the boil. Mix the flour and butter well together, add them to the stew; re-boil and stir until it thickens; add rice, and boil for one or two minutes. If curry powder is liked, it should be mixed with the flour and butter, but the Worcester sauce may be added at the last moment.

Irish Stew

½ pint soaked lentils. 6 potatoes. 2 large onions. ½ ounce butter. 1 pint water. 1 teaspoon salt. ¼ teaspoon pepper.

Place the lentils and butter with the vegetables, which must be sliced, in a saucepan with the water, and stew gently for one hour. Add seasonings a quarter of an hour before serving.

Haricot Bean and Green Pea Stew

½ pint soaked haricot beans. ½ pint shelled green peas. 1½ pints of water. 1 onion. 1 ounce butter. ½ ounce flour. 1½ teaspoons of salt. A sprig of mint.

Boil the haricot beans in the usual way with one pint of the water, one teaspoon of salt, and the onion sliced. When cooked, thicken with a paste of the flour and butter. Boil the green peas with the remainder of the water, salt, and mint. When tender, mix with the haricot beans, and serve with sippets of toast.

Haricot Bean Ragoût

1 pint soaked haricots. 1 quart water. 2 carrots. 2 turnips. 2 onions. 1 teaspoon salt. 2 ounces butter. 1 tablespoon flour.

Boil the haricot beans until tender, adding salt a short time previously. Strain and spread the beans on a dish that they may dry. Slice the carrots and turnips very fine, and boil for half an hour in the liquor; strain also. Slice the onions, and fry ten minutes in the butter, but do not allow them to brown; add haricots and flour, and simmer altogether another five minutes, stirring all the time. Chop the vegetables very fine, add to the beans and onions, pour in the liquor, stir until it boils and thickens, and serve.

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