Recipe: 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.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)