Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 40

About 11/2 lb. carrots.

3/4 lb. potato suet crust.

Salt and pepper.

Gravy powder.

Wash and scrape the carrots. Make 1 lb. potato suet crust (see p. 59). Line a greased pudding bowl with it, then put in a layer of grated raw carrot (about 1 inch deep). Sprinkle with salt, pepper and gravy powder, and cover with a very thin circle of the crust, cut to fit. Repeat the layers of carrot and crust until the basin is full, ending with crust. Cover with margarine paper and steam for 2¹/₂–3 hours. Serve with brown gravy.