Parboil some nice sized carrots. Scoop out the inside, and stuff with a farce as for lentil moulds, recipe No. 1. Finish cooking by steaming them, and then pour over a tomato sauce, as recipe No. 15, and serve.
19. Vegetable Stew.
Cut up an onion into rings, chop two beads of garlic, and fry in three ounces of butter with twenty-four cloves; let it get a nice golden colour. Now add sliced potatoes, carrots, turnips, parsnips, and pour over all one pint of water, two tablespoons of mushroom ketchup, salt and Nepaul pepper to taste. Cook till the vegetables are quite tender, and serve.
This is quite as nice as Irish stew with meat in it.
20. Farced Tomatoes.
Scoop out the middle of the tomato with great care. Put into it a farce made thus—one small cup of bread crumbs, one teaspoon of herbs as for veal stuffing, two ounces of butter, pepper and salt to taste; bind with the yolk of one or two well beaten eggs. Stuff your tomatoes, put a little dab of butter on the top of each, sprinkle with pepper and salt, and bake in the oven till soft. Dish neatly; sprinkle over them some chopped green parsley. These may be served on pieces of fried bread. They are very nice served thus.
21. Mushroom and Olive Stew.
Make a nice brown sauce as recipe No. 14. Add to it some turned olives, and some nice button mushrooms. Garnish the dish with fried sippets of bread and chopped green parsley.