CARROTS IN RICE BORDER
One bunch young carrots, 2 or 3 tomatoes, 2 ozs. butter, ¹⁄₄ pint thick brown sauce, white stock, milk, 1 teacupful rice, seasoning, chopped parsley.
One bunch young carrots, 2 or 3 tomatoes, 2 ozs. butter, ¹⁄₄ pint thick brown sauce, white stock, milk, 1 teacupful rice, seasoning, chopped parsley.
Method.—Put the rice, after washing it well, into a saucepan containing plenty of cold water and bring it gradually to boiling point and let it boil for ten minutes; then pour off the water and add an equal quantity of milk and nicely-flavoured, colourless vegetable stock and let it cook until it is very tender and all the liquid is absorbed. Add one ounce of butter to the rice, a tablespoonful of tomato catsup and some salt, pepper, nutmeg, and a pinch of curry powder and put it into a well-buttered border mould, pressing it down firmly, and bake in a fairly quick oven for half an hour. Scrape and trim the carrots (preferably the French round variety), and cook them in salted water until they are just tender, then drain them and put them into a saucepan containing the butter warmed and seasoned with salt, pepper, castor sugar, and nutmeg; cover the pan, and let them simmer steadily for a quarter of an hour, then add the tomatoes, which should be sieved, and the brown sauce, and let the carrots cook for another quarter of an hour. Turn the rice border from the mould and fill the middle with the carrots; sprinkle a little parsley over them and serve at once. If preferred, the border can be made of equal quantities of carefully-mashedpotato (prepared as if for potato rissoles, with an egg) and any well-cooked green vegetable which has been passed through a wire sieve.