No. 50 Rice Stew
½ pound cooked rice.
1 pint water.
1 carrot.
1 turnip.
½ ounce each flour and butter.
1 potato.
1 onion.
½ 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.