Rice Stew Recipe

1/2 pound cooked rice.

1 pint water.

1 carrot.

1 turnip.

1/2 ounce each flour and butter.

1 potato.

1 onion.

1/2 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.

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