STEWS.
[No. 31.]—Brighton Stew.
- ½ pound cooked haricot beans.
- ½ pint fresh green peas.
- 1 small cauliflower.
- 6 small onions.
- 1 pint haricot bean stock.
- 1 ounce butter.
- ½ ounce flour.
- The juice of half a lemon.
- Salt and pepper to taste.
Dissolve the butter in a stewpan, peel and halve the onions and fry them for about ten minutes, but do not allow to brown, stir in the flour, add the peas and stock, and simmer until the vegetables are tender, stirring frequently, then add the beans, lemon juice, and seasonings. Boil the cauliflower separately, break up the white part into neat pieces, add them to the stew, and simmer altogether for a few minutes. Pour into an entrée dish and serve very hot.
Note.—Good tinned peas will answer the purpose when fresh ones are not obtainable.
[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.