Cassell's dictionary of cookery

Cut six onions into pieces the size and shape of dice, and fry them in butter until they arc nicely browned. Pour over them as much stock as will cover them, and let them simmer gently till tender. Rub them through a sieve, add to the pulp two quarts of good stock, put the whole back into the stewpan, with four ounces of weU-washed rice, and simmer all gently together until the rice is tender. Add salt and. white pepper, and serve. In boiling the soup be careful first to skim it thoroughly, and, after the fat is removed, to stir the soup frequently. The flavour of this soup may be pleasantly varied by frying four carrots, two turnips, six leeks, and a Uttle root of parsley with the onions. White Soup. — Mix six chopped onions with four ounces of soaked rice. Boil the whole till tender in two quarts of veal or chicken broth : season with pepper, salt, and a pinch of powdered mace. When the soup is done enough, stir into it one-third of the quantity of boiling milk. Let it boil up, and it wiU be ready for serving. Time, one hour and a half to two hours. Sufficient for six or eight persons. Rice and Parmesan, Pigeons with. {see Pigeons with Rice, &c.). Rice and Pumpkin Soup {see Pumpkm and Rice Soup). Rice and Tapioca Pudding. —Butter a pie-dish, and lay in it a tea-cupfiu of mixed, rice and tapioca, a Httle more of the former than of the latter. Sprinkle over this two table-spoonfuls of powdered white sugar and a little grated nutmeg, and pour over it three pints of cold milk. Place a piece of butter the size of a fourpenny-piece on the top of the milk, and bake the pudding in a gentle oven. Time to bake, three or four hours. Probable cost, lOd. Sufficient for half a dozen persons. Rice and Veal Broth. — Put two pounds of the knuckle of veal into a saucepan, and pour over it two quarts of boiling water ; add four ounces of washed rice, half a blade of mace, and a Uttle pepper and salt, and let all simmer as gently as possible from an hour and a haK to two hours. Serve the broth in a tureen with part of the meat, and send the rest of the meat to table on a separate dish, with, parsley sauce over it. Time, one hour and a haK. Probable cost, 28. 4d. Sufficient for six or eight persons. Rice and Veal Cutlets.— Take equal parts of cold veal and of rice boiled in milk till it is tender. Pound the ingredients in a mortar, first separatelj-, and afterwards together, season the mixture with pepper and salt, and a very small portion of grated nutmeg, and bind it together with yolk of egg. Form it into the shape of small cutlets, brush these over with yolk of egg, and fry in hot mc (738) mc fat. Serve with piquant sauce, and send stewed mushrooms to table on a separate dish. Time to fry, till lightly browned on both sides. Probable cost of veal, about Is. 2d. per pound. Sufficient, half a dozen small cutlets for three persons. RRice and Veal Soup{see Veal and Eice Soup). Rice and Wheat Bread {see Bread, Wheat and Eice).