Myra's cookery book

spoonful into the pan, when the rice begins to boil. 4... ... Boil quickly, and keep the stewpan closely covered. 5... ... The rice will swell, harden, and then become a firm mass. G... Let it boil for about i hour. 7... 1 Serve hot. 5.-irOC//?r DISHES. 399 18 -RICE, Turkish luay. Order. Ingredients. Quantities. Method. I... Onions 3 large Cut in pieces, and brown in 2 oz. cf ones butter. 2... Carrot I Cut in slices, and brown also. 3- Boiling water I wine Add to moisten. glass 4... Parsley A small Add. bunch 5... Salt, pepper 6... Nutmeg A little ol 7... Cloves r each AClu. 8... Saffron g... ... ... Let it simmer gently i hour, then strain. 10... Rice i lb. ... Wash well. II... Stock I pint ... Add to the rice, and put them on the fire to swell. 12... ... ... Add more stock if required, until the rice is half boiled, and the stock absorbed. 13... ... Add the strained sauce. 14... Butter I oz. Add. 15... Pepper A little ... Add. 16... Pimento A little ... Pound very fine and add. 17... Butter ... Rub the inside of a stewpan. 18... ... ... Put in the rice. 19... ... ... Let it thicken on a slow fire, and serve hot. 19.-RI0SS0, Italian receipt. Order. Ingredients. Quantities. Method. I... Rice 6 oz. Wash, and boil for five minutes. 2... Lean ham ... ... Throw it into cold water and then let it drain. 3" 3 fo 4 oz. Cut in small pieces. 4... Butter 2 OZ. Melt in a stewpan. 5-*- Stock ... ... Put in the Iiiim and let it brown all over. 6... I pint ... Add. 400 MYRA'S COOKERY BOOK. RIOSSO, Italian receipt — {continued). OrdLr. Ingredients. Quantities. Method. 7... Pepper A good pinch Add. 8... ... ... Put in the rice and let all stew for 20 minutes. g... ... Stir frequently to prevent it from sticking. 10... ... • • . Serve very hot piled on a dish. II... Sausages I lb. ... Fry and serve with it if liked. 20 -SAVOURY PIE. Order. Ingredients. I... Puff paste 2... Ham 3- 4- 5- 6. 7- 8... g.. 10.. 11.. . 12.. . I3-- 14.. 15.. 16.. 17.. 18.. ig... 20.. . Cold roast fowl Pickled gher- kins Anchovies ... Truffles Boiled carrot Mushrooms .. Butter Flour Good stock .. Pepper Lemon juice.. Paper Quantities. Method. I large slice 2 or 3 Make a good puff paste, roll it out very thin, and line a buttered mould with it. Put in a stewpan and leave it on the fire till nearly cooked. Cut it up in very small pieces. Cut up any portions of the white meat and add. Cut small and add. 2 2 or 3 ... 1 A few ... 2 oz. ipint ... A pinch... I lemon... Wash, cut in fillets and add. Add. Cut in slices and add. Add. Melt in a stewpan. Put in all the prepared ingredients. Dredge over. Add and let all simmer for J hour. Add. Strain and add. Put all into the pie. Put on a cover of puff paste. Cover the top with buttered paper. Bake in a moderate oven J hour. Turn it out of the mould and serve hot. 5.-lI’0L7v'r DISHES. 40J 21 -SAVOURY SOUFFLES. Order. Ingredients. Quantities. Method. I.. Butter i lb. .. Beat to a cream. 2.. Yolk of egg .. I Break into the butter and stir till it is well mixed in. 3- Warm milk .. I table spoonful Add. 4... Flour I table spoonful Add and stir in well. 5"