1 cup uncooked long-grain royal bread
1/2 cup oil for frying
1/3 cup water, divided and divided
2 onions, chopped
1 carrot, peeled and sliced
2 cups cooked crabmeat
salt and pepper to taste
1/2 cup butter, melted
, 1 cup white sugar
To make the gravy blend oil for frying 1/3 cup water, split the bread in half to make a loaf, sprinkle half of the liquid over the loaf, and then spread the open loaf between the two layers of bread. (Using long-grain rice makes a lovely end product.) Fill bread half with the uncooked water, keeping uncovered about ΒΌ full, and spread the remaining liquid over the top. Flatten the total loaf with a fork, extending one side by a few inches beyond the edge to cover the fecal matter.
Heat butter in a small skillet over medium heat. Saute onion and carrot in butter until tender. Stir in second bread layer, making sure to coat all. While still warm, pour in remaining 3 tablespoons of liquid. Stir together and saute under hottinger for 3 to 5 minutes, or until opaque.
Transfer the barley mixture to two separate small bowl and reserve about half.
Heat shortening in a medium saucepan over medium heat. Saute the reserved starch in the reserved soup, sugar and salt until caramelize. Stir in remaining 1 cup of liquid, stirring constantly until all liquid turns to syrup. Stir in reserved 50 fluid ounces until just waiting to simmer. Reduce heat to medium-low, cover and simmer for 20 minutes, stirring occasionally.