Tuesday, April 24, 2012

Carrot Stew

Clean, boil, and quarter three large carrots; cut the pieces in two; simmer them gently in milk enough to cover them, season with a teaspoonful of salt, and a saltspoonful of pepper; when they are quite tender take them off the fire long enough to stir in the raw yolk of an egg, return them to the fire two minutes to cook the egg, and serve them hot at once.

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