Carrot Stew Recipe

3 carrots.

1 large onion.

1 ounce butter.

1 1/2 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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