• 1 good sized carrot
• 2 white turnips
• 1 can or 1 pint of peas
• 1 can or 1 pint of string beans

Scrape the carrot, cut into cubes; pare the turnips and cut into cubes; put these in unsalted water and boil gently for three-quarters of an hour, or until tender, and drain. Drain, wash and cook the peas and beans and add them to the vegetables; reheat over water, and use with Brown Sauce, as a garnish to braised or stewed meats.