Buckmaster's cookery

1. Wash your rice in two or three waters. 2. Pick out all the yellow grains and pieces of black. 3. Drain off the water and rub the rice with your hands. 4. Just before putting it on to boil pour some fresh cold water over it. 5. Drain on a colander. 6. Shake the rice into plenty of boiling water with a small teaspoonful of salt. 7. Give it one or two stirs with a wooden spoon. 8. Skim it occasionally. 9. Let it boil briskly about 17 minutes with the lid partly off. 10. Try a grain or two with the thumb and finger and if tender turn it into your colander, and hold it under the tap to let the cold water run on to the rice for one or two seconds. 11. Dry it before the fire or return it for a few minutes to a warm dry saucepan. 12. Stir or shake it occasionally to prevent the grains sticking to the bottom of the saucepan. 13. When the rice has become quite dry, take it out carefully with a wooden spoon and place it lightly on a hot dish. Precautions. — Every grain of rice should be separate, dry, and well boiled. So far as I have been able to inquire, I find there is no universal curry powder in India. The native cook suits the seasoning according to the dish. He has one kind of curry for fowl, another for fish, and another for meat. Curry powders were first compounded to suit long voyages at sea, when it was impossible to obtain the ingredients in a fresh condition. Buckmaster's Cookery. BOILED BEEF OR BOUILLI. Ingredients. Bouilli. Beef used for the pot-au-feu is called Bouilli, and has no doubt given much of its flavour to the broth ; but it may be made into a very acceptable dish. As soon as the beef broth has been prepared, the meat should be taken out and placed on a dish, garnished with vegetables that can be eaten. BOUILLI WITH SHARP SAUCE. Ingredients. Boiled Beef. Piquant or Tomato sauce. 1. Take about a pound and a half of cold beef and cut it across the grain into slices a quarter of an inch thick. 2. Trim off the gristle and outside parts ; 3. Put the meat into a small gratin dish, sprinkle with pepper and salt, and moisten with a gill of stock ; 4. Let the meat bake for a quarter of an hour in a moderate oven. 5. Serve either with piquant or tomato sauce (pp. 207 or 215), poured over the meat ROAST SIRLOIN OF BEEF. Ingredients. Sirloin of Beef. Buttered paper. 1. Take a piece of sirloin of beef, weighing seven To Cook a Ham: or nine pounds. 2. Cut off the chine bone, flatten the flap part, and tie it under the fillet, or remove it. 3. Trim up the joint. 4. Tie a layer of suet over the fillet. 5. Cover the meat with buttered paper. 6. Secure it with a piece of tape, and roast before an even fire. 7. Put it close to the fire for seven minutes, then remove to a short distance. Ten minutes before the meat is ready, remove the paper and sprinkle with salt. TO COOK A HAM. 1. Stew it gently till done, and let it remain in its liquor all night. 2. Next day skin and glaze it or bread-crumb it. ROAST RUMP OF BEEF. . . Ingredients . Rump of Beef. Onions. Chablis. Bacon. Oil. Thyme. Parsley.