Bice and Indian Curry.— "Wash half a
poimd of Patna rice in two or three waters.
Drain it, and throw it into plenty of cold water,
bring it slowly to the boil, keeping the saucepan
uncovered, and let it boil gently until the
grains are tender when pressed between the
thumb and finger, but are still quite distinct
from one another. The rice will need to boil
about a quarter of an hour. Drain and dry
it on a sieve before the fire. Take two
pounds of undressed meat of any kind, or
of rabbit, chicken, or fish, and cut this up
into neat pieces convenient for serving. Slice
two large onions, and fry them in butter
tin they are lightly browned without being at
all burnt. Take them up, and fry the meat in
the same fat, moving it about to keep it from
■burning. IMix a dessert-spoonful of currj'-
paste, a dessert-spoonful of curry-powder, and a
tea-spoonful of ground rice very smoothly with
a cupful of milk. Pour this over the meat, and
add half a pint of good stock made from bones,
the fried onions, a little salt, and a clove of
garlic, if this is liked, but the curry will be
more generally acceptable if the garlic is
omitted. Stir the sauce tiU it boils, and simmer
all gently together till the meat is tender. The
time required will vary with the nature of the
meat. Put the pieces of meat on a dish. Lift
out the pieces of onion, and stir into the curry
the juice of haK a lemon.✪ Rice and Indian Curry Pour the sauce over
the meat, and serve. Send the rice to table on
a separate dish. It should be arranged that the
curry and the rice shall be done enough at the
same time. Time, altogether, about two hours.
Sufficient for six or eight persons.
Bice and Macaroon Pudding.— Wash
a quarter of a pound of rice, and boil it in a
pint and a half of milk till it is tender, and has
absorbed the liquor. Boil with it the rind of
half a lemon or three or four bitter almonds, to
flavour it. Turn it into a basin to cool. Beat
three ounces of fresh butter to cream. Mix
with this thi'ee ounces of powdered sugar, and
the well-beaten yolks of four eggs. Stir in the
rice, and add the whites of the eggs whisked to
a firm froth. Butter a pudding-mould rather
thickly. Put in this a layer of rice, then a
layer of macaroons, and repeat until the mould
is fuU. Lay a buttered paper on the top of the
pudding, tie it in a cloth, and steam until
done enough. Turn it out carefully, and send
raspberry or red-currant sauce to table with
the pudding. About three ounces of macaroons✪ Rice and Macaroon Pudding
wiU be required. Time to steam the pudding,
two hours. Probable cost, Is. 9d. Sufiicient
for five or six persons.
Bice and Milk. — Wash a pound of rice,
drain it, and simmer in five pints of water till
it forms a thick paste. Stir into it a quart |
of milk, add treacle or sugar, with flavouring✪ Rice and Milk,
or, if preferred, pepper and salt. Boil for a
few minutes, and serve hot. Time, five minutes
to boil the rice with the milk. Sufficient for
half a dozen persons. Probable cost, 8d.
Bice and Mussels [see Mussels and Rice).
Bice and Onion ^owp. —Broun Soup.—
Page 1533 · 3 recipe records on this page
Presented as published in 1892. 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 and Indian Curry.— Wash half a pound of Patna rice in two or three waters. Drain it, and throw it into plenty of cold water, bring it slowly to the boil, keeping the saucepan uncovered, and let it boil gently until the grains are tender when pressed between the thumb and finger, but are still quite distinct from one another. The rice will need to boil about a quarter of an hour. Drain and dry it on a sieve before the fire. Take two pounds of undressed meat of any kind, or of rabbit, chicken, or fish, and cut this up into neat pieces convenient for serving. Slice two large onions, and fry them in butter till they are lightly browned without being at all burnt. Take them up, and fry the meat in the same fat, moving it about to keep it from burning. Mix a dessert-spoonful of currj'- paste, a dessert-spoonful of curry-powder, and a tea-spoonful of ground rice very smoothly with a cupful of milk. Pour this over the meat, and add half a pint of good stock made from bones, the fried onions, a little salt, and a clove of garlic, if this is liked, but the curry will be more generally acceptable if the garlic is omitted. Stir the sauce tiU it boils, and simmer all gently together till the meat is tender. The time required will vary with the nature of the meat. Put the pieces of meat on a dish. Lift out the pieces of onion, and stir into the curry the juice of half a lemon. Pour the sauce over the meat, and serve. Send the rice to table on a separate dish. It should be arranged that the curry and the rice shall be done enough at the same time. Time, altogether, about two hours. Sufficient for six or eight persons.
Rice and Macaroon Pudding.— Wash
a quarter of a pound of rice, and boil it in a pint and a half of milk till it is tender, and has absorbed the liquor. Boil with it the rind of half a lemon or three or four bitter almonds, to flavour it. Turn it into a basin to cool. Beat three ounces of fresh butter to cream. Mix with this three ounces of powdered sugar, and the well-beaten yolks of four eggs. Stir in the rice, and add the whites of the eggs whisked to a firm froth. Butter a pudding-mould rather thickly. Put in this a layer of rice, then a layer of macaroons, and repeat until the mould is fuU. Lay a buttered paper on the top of the pudding, tie it in a cloth, and steam until done enough. Turn it out carefully, and send raspberry or red-currant sauce to table with the pudding. About three ounces of macaroons wiU be required. Time to steam the pudding, two hours. Probable cost, Is. 9d. Sufiicient for five or six persons.
Rice and Milk. — Wash a pound of rice, drain it, and simmer in five pints of water till it forms a thick paste. Stir into it a quart |
of milk, add treacle or sugar, with flavouring, or, if preferred, pepper and salt. Boil for a few minutes, and serve hot. Time, five minutes to boil the rice with the milk. Sufficient for half a dozen persons. Probable cost, 8d.
Rice and Mussels [see Mussels and Rice).
Rice and Onion Soup. —Broun Soup.—
Records on this page
Rice and Indian CurryRice and Macaroon PuddingRice and Milk