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Carrot
Stew
Ingredients:
3
carrots
1 large onion
1 ounce butter
1½ pints
water
6 ounces cooked rice
1 teaspoon salt
Preparation:
- 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.
- Stir in the rice, simmer for
another half hour, stirring frequently.
- Serve immediately.
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BROWNED
CARROTS
A very appetizing way in
which to prepare carrots
is to cut them in slices lengthwise, boil them until tender, and then
brown them in fat. Wash and scrape the desired number of carrots, cut
into slices lengthwise, and if large-sized carrots are used, cut the
slices into halves. Cook in boiling salted water until tender and then
drain. Melt some fat in a frying pan, place the carrots in the hot fat,
and brown first on one side and then on the other, turning the slices
carefully so as not to break them.
A few minutes before removing the
carrots from the frying pan, sprinkle sugar over them and allow the
sugar to melt. In removing them to a vegetable dish, pour over them the
sirup that forms. Serve hot.
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