No. 32 Carrot Stew
3 carrots.
1 large onion.
1 ounce butter.
1½ 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.