Thoroughly wash 1A breakfast- cupfuls of rice, then drain, put it into a saucepan with plenty of boiling water, and add a lump of salt. Put the saucepan over the fire with the lid fixed on tightly, boil the rice for five minutes, then remove the lid, and boil rapidly for a-quarter-of-an-hour. When the Meat j is cooked and the liquor, reduced somewhat, mix with it \ teacupful of cream and the juice of half a lemon. Turn it on to a hot dish, garnish with fried crofitons of bread or sippets of toast, and serve with the rice in a separate dish. When cooked, the rice should be immediately thrown into a colander to drain free from water. (3) Persian. — Cut about 21b. of rather fat Meat of any kind into small pieces, and rub them lightly with salt. Put a good 4oz. of but ;er in a stewpan, melt it, then put in three or four moderate-sized onions, peeled and cut into thin slices, fry quickly until crisp and brown, then take them out. Put in with the butter 1 table-spoonful of pounded onions, a minced clove of garlic, 1 teaspoonful each of ground corian ler-seeds and chillies, A teaspoonful of ginger, and a small quantity of cinnamon. Fry these in- gredients for a few minutes, then put in the pieces of Meat and fry them. When the Meat is brown, put in the onions, with a few cloves, peppercorns, cardamoms, two bay-leaves, and 1 breakfast-cupful of curds. Stir the whole until well mixed, then put the lid on the stewpan and simmer at the edge of the fire for nearly two hours. Look at the curry occasionally, and if it seems to be getting rather dry, pour in a small quantity of water. When cooked, turn the curry on to a hot dish, garnish with crofitons of fried bread or sippets of toast, and serve with plain boiled rice on a separate dish. Matelote of Meat. — Take a large slice each of pork, beef, mutton, and veal, and a small slice of leg of lamb. Cut all these into small pieces and put them into a saucepan, just cover with a mixture of stock and champagne in equal quantities and add salt and spice to taste. Cover the sauce- pan close, and keep it on hot ashes for six hours, then serve. Meat-ancl-Bread-and-Butter Pudding.— Butter a large pudding-basin, and line it with thin slices of hread-and- butter, lay over them a slice or two of any kind of fresh Meat, seasoning with finely-chopped onion and parsley, mixed herbs, salt, pepper, and grated nutmeg. Proceed as before until the basin is full of alternate slices of bread- and-butter and Meat, putting a small quantity of the season- ing between the layers. Beat three eggs together with A table-spoonful of flour, 1 teacupful of gravy or broth, and 2 table-spoonfuls of milk✪ Meat-and-Bread-and-Butter Pudding, and pour it over the pudding. Let it soak for ten minutes, then stand the basin in a saucepan, with boiling water to three-parts its height, and ‘ Meat — continued. steam for an-hour-and-a-half. When cooked, turn the pudding on to a hot dish, and serve. Meat Cakes. — Trim oil the fat and skin of some Raw Meat, and finely mince the lean ; mix with it about three finely- rninced onions, and season with pepper, salt, and cumin. Work the mixture well, then divide and mould it into small cakes. Grease a gridiron, lay the cakes on it, side by side, and broil over a clear but not too brisk' fire, turning them when browned on one side. When cooked, arrange the cakes tastefully on a hot dish, sprinkle with finely-minced onions an✪ Meat Cakesd parsley, and serve.

AI-modernized reading of the original text

Thoroughly wash 1A breakfastcupfuls of rice, then drain, put it into a saucepan with plenty of boiling water, and add a lump of salt. Put the saucepan over the fire with the lid fixed on tightly, boil the rice for five minutes, then remove the lid, and boil rapidly for a-quarter-of-an-hour. When the Meat j is cooked and the liquor, reduced somewhat, mix with it \ teacupful of cream and the juice of half a lemon. Turn it on to a hot dish, garnish with fried crofitons of bread or sippets of toast, and serve with the rice in a separate dish. When cooked, the rice should be immediately thrown into a colander to drain free from water. (3) Persian. — Cut about 21b. of rather fat Meat of any kind into small pieces, and rub them lightly with salt. Put a good 4oz. of but ;er in a stewpan, melt it, then put in three or four moderate-sized onions, peeled and cut into thin slices, fry quickly until crisp and brown, then take them out. Put in with the butter 1 table-spoonful of pounded onions, a minced clove of garlic, 1 teaspoonful each ofground coriander-seeds and chillies, A teaspoonful of ginger, and a small quantity of cinnamon. Fry these ingredients for a few minutes, then put in the pieces of Meat and fry them. When the Meat is brown, put in the onions, with a few cloves, peppercorns, cardamoms, two bay-leaves, and 1 breakfast-cupful of curds. Stir the whole until well mixed, then put the lid on the stewpan and simmer at the edge of the fire for nearly two hours. Look at the curry occasionally, and if it seems to be getting rather dry, pour in a small quantity of water. When cooked, turn the curry on to a hot dish, garnish with crofitons of fried bread or sippets of toast, and serve with plain boiled rice on a separate dish. Matelote of Meat. — Take a large slice each of pork, beef, mutton, and veal, and a small slice of leg of lamb. Cut all these into small pieces and put them into a saucepan, just cover with a mixture of stock and champagne in equal quantities and add salt and spice to taste. Cover the saucepan close, and keep it on hot ashes for six hours, then serve. Meat-ancl-Bread-and-Butter Pudding.— Butter a large pudding-basin, and line it with thin slices of hread-andbutter, lay over them a slice or two of any kind of fresh Meat, seasoning with finely-chopped onion and parsley, mixed herbs, salt, pepper, and grated nutmeg. Proceed as before until the basin is full of alternate slices of breadand-butter and Meat, putting a small quantity of the seasoning between the layers. Beat three eggs together with A table-spoonful of flour, 1 teacupful of gravy or broth, and 2 table-spoonfuls of milk, and pour it over the pudding. Let it soak for ten minutes, then stand the basin in a saucepan, with boiling water to three-parts its height, and ‘ Meat — continued. steam for an-hour-and-a-half. When cooked, turn the pudding on to a hot dish, and serve. Meat Cakes. — Trim oil the fat and skin of some Raw Meat, and finely mince the lean ; mix with it about three finelyrninced onions, and season with pepper, salt, and cumin. Work the mixture well, then divide and mould it into small cakes. Grease a gridiron, lay the cakes on it, side by side, and broil over a clear but not too brisk' fire, turning them when browned on one side. When cooked, arrange the cakes tastefully on a hot dish, sprinkle with finely-minced onions and parsley, and serve.

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