Rice a la Turque. — Put into a saucepan a pint of giblet or
mutton broth into which sufficient tomato pulp has been stirred
to slightly thicken it. Season this highly with black pepper and
salt, and set the saucepan on the fire. As soon as the liquid boils
cast into it four ounces of uncooked carefully- sifted Ric✪ Rice a la Turquee. Reduce
the heat after five minutes, and let the Rice stew gently in the
tomato-flavoured broth. As the Rice cooks it will absorb the
liquid. Watch it narrowly, stir gently to prevent its catching,
and as soon as it has sucked up the whole of the liquid shake the
pan well to separate the grains, and stir into it an ounce of fresh
butter. Serve very hot. \Wyvern.~\
Rice a la Menag’ere. — Clean and blanch six ounces of
Rice in boiling water for five minutes, using a roomy stewpan.
Cool and drain the Rice on a sieve. Weigh a quarter of a pound
of the best streaky bacon, dip it into scalding water for a couple
of minutes, and then cut it into inch dice. Fry these in a stew-
pan till they turn yellow, add the Rice, and a pint and a half of
broth, with a saltspoonful of pepper✪ Rice a la Menag’ere. Simmer for twenty
minutes, stirring the Rice every now and then to prevent its
catching at the bottom of the pan. Now take it off the fire, and
add half a pint of tomato puree or sauce. Mix thoroughly, and
put the Rice on a dish. Garnish with sausages, curls of fried
bacon, croquettes of fish, or any savoury mixture you like,
worked into small shapes, and fried a golden yellow. [TT'yiwm.]
Rice alia Principessa. — ( Italian Recipe.) — In this and the
RICE ALLA PRINCIPESSA 417
following Italian Recipe the quantities can be diminished in
proportion.
Boil twelve ounces of Rice in salted water ; when half cooked
stir in four ounces of butter and four ounces of grated cheese.
Finish cooking the Rice, put it on a very hot dish, and mix
carefully into it the well-beaten yolks of six eggs✪ Rice alla Principessa.
Rice Pie. — {Italian Recipe.) — Cook twelve ounces of Rice in
stock, not too much, but so as to remain firm. When quite cold
mix in thoroughly three ounces of grated cheese, two ounces of
breadcrumbs, and the yolks of three eggs and the whites of two,
well beaten. Butter a mould, and sprinkle it thickly with bread-
crumbs. Line the mould with the prepared Rice. Stew a pound
and a half of minced cooked chicken, half a pound of minced
ham or bacon, three ounces of onion, and four minced mush-
rooms, in warm stock over a slow fire for twenty minutes. Fill
the mould with this mixture, season with pepper and salt, pour
in gently a quarter of a pint of the stock✪ Rice Pie, cover over with some
more of the Rice, and bake in a slow oven for about twenty
minutes.
Turkish Pilau. — {Sir Henry Thompson's Recipe.) — Well
wash six ounces of Patna Rice, and blanch it in a pint of boiling
water for five minutes only. Drain it thoroughly in a colander.
Put the Rice in a stewpan with an ounce of butter, season with
salt and pepper, stir well, and add by degrees half a pint of good
fowl broth✪ Turkish Pilau. After about fifteen or twenty minutes it should be
properly done, turning out with all the grains separate. It is to
be served perfectly hot. This is a true Pilau, but additions may
be made of portions of the meat of the fowl.
Page 288 · 5 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rice à la Turque. — Put into a saucepan a pint of giblet or mutton broth into which sufficient tomato pulp has been stirred to slightly thicken it. Season this highly with black pepper and salt, and set the saucepan on the fire. As soon as the liquid boils cast into it four ounces of uncooked carefully- sifted Rice. Reduce the heat after five minutes, and let the Rice stew gently in the tomato-flavoured broth. As the Rice cooks it will absorb the liquid. Watch it narrowly, stir gently to prevent its catching, and as soon as it has sucked up the whole of the liquid shake the pan well to separate the grains, and stir into it an ounce of fresh butter. Serve very hot. [Wyvern.]
Rice à la Menagère. — Clean and blanch six ounces of Rice in boiling water for five minutes, using a roomy stewpan. Cool and drain the Rice on a sieve. Weigh a quarter of a pound of the best streaky bacon, dip it into scalding water for a couple of minutes, and then cut it into inch dice. Fry these in a stewpan till they turn yellow, add the Rice, and a pint and a half of broth, with a saltspoonful of pepper. Simmer for twenty minutes, stirring the Rice every now and then to prevent its catching at the bottom of the pan. Now take it off the fire, and add half a pint of tomato puree or sauce. Mix thoroughly, and put the Rice on a dish. Garnish with sausages, curls of fried bacon, croquettes of fish, or any savoury mixture you like, worked into small shapes, and fried a golden yellow. [Wyvern.] Rice alla Principessa. — ( Italian Recipe.) — In this and the
RICE ALLA PRINCIPESSA 417
following Italian Recipe the quantities can be diminished in proportion.
Boil twelve ounces of Rice in salted water ; when half cooked stir in four ounces of butter and four ounces of grated cheese. Finish cooking the Rice, put it on a very hot dish, and mix carefully into it the well-beaten yolks of six eggs.
Rice Pie. — {Italian Recipe.) — Cook twelve ounces of Rice in stock, not too much, but so as to remain firm. When quite cold mix in thoroughly three ounces of grated cheese, two ounces of breadcrumbs, and the yolks of three eggs and the whites of two, well beaten. Butter a mould, and sprinkle it thickly with breadcrumbs. Line the mould with the prepared Rice. Stew a pound and a half of minced cooked chicken, half a pound of minced ham or bacon, three ounces of onion, and four minced mushrooms, in warm stock over a slow fire for twenty minutes. Fill the mould with this mixture, season with pepper and salt, pour in gently a quarter of a pint of the stock, cover over with some more of the Rice, and bake in a slow oven for about twenty minutes.
Turkish Pilau. — {Sir Henry Thompson's Recipe.) — Well wash six ounces of Patna Rice, and blanch it in a pint of boiling water for five minutes only. Drain it thoroughly in a colander. Put the Rice in a stewpan with an ounce of butter, season with salt and pepper, stir well, and add by degrees half a pint of good fowl broth. After about fifteen or twenty minutes it should be properly done, turning out with all the grains separate. It is to be served perfectly hot. This is a true Pilau, but additions may be made of portions of the meat of the fowl.
Records on this page
Rice a la TurqueRice a la Menag’ereRice alla PrincipessaRice PieTurkish Pilau