Rice Savoury.— No. l. Wash a pound
of rice, and put it into a saucepan with three
pints of water, a red herring freed from skin
and bone and torn into flakes, thi-ee ounces of
bacon (fat and lean together) cut into dice, a few
peppercorns, and a small sprig of thyme and
parsley. Let the water boil, then draw the
saucepan to the side of the fire, and let the rice
simmer gently until it is tender and has ab-
sorbed the liquor. Turn it upon a dish, and
serve hot. Time, three-quarters of an hour
to one hour. Probable cost, 9d. Sufficient
for eight or nine persons. No. 2. Wash half
a pound of best Carolina rice, throw it into
boiling water, and let it boil quickly for ten
minutes. Drain it, and put it into a saucepan
with haK a pint of good gi'avy, two ounces
of fresh butter, a tea-spoonful of chutney, a
dessert-spoonful of lemon-juice, the thin rind
of half a lem.on, a tea-spoonful of salt, a tea-
spoonful of sugar, half a tea-spoonful of white
pepper, and half a tea-spoonful of grated nut-
meg. Stir the rice well, and simmer gently
until it is tender and has absorbed the liquor.
Serve very hot. Time, three-quarters to one
hour. Probable cost, Is. Sufficient for five or
six persons.
Rice Savoury (another way). — Boil two
eggs lightly, add a little butter to them, and
mix them with a plateful of hot boiled rice.
Use this preparation with meat or rish: it will
be found pleasant and agreeable food.
Rice Savoury (another way). — Wash half
a pound of rice, and throw it into fast-boil-
ing water for five minutes. Drain it, sim-
mer it gently with as much nicely-flavoured
stock as will cover it, and when it is tender,
without being broken, stir into it a sUce of
fresh butter. Mince finely the yolks of four
hard-boiled eggs, and mix with them two
ounces of grated Parmesan or Cheshire cheese
and half a tea-spoonful of white pepper. Mix
them with the rice, and serve hot. Tinje,
about half an hour to simmer the rice. Pro-
bable cost, Is. Sufficient for five or six per-
sons.
Rice Snowballs. — Wash half a pound of
rice, and boil it for half an hour in as much
milk or water as will cover it. Drain it, and
let it stand till cold. Pare si.x apples of equal
size. Scoop out the cores without breaking the
fruit, and put into the empty space a Httle
piece of butter, a spoonful of sugar, and a little
grated lemon-rind✪ Rice Snowballs or some powdered cimiamon.
Flour as many small cloths as there are apples ;
spread upon each one as much rice, half an inch
thick, as will cover an apple, lay the apple upon
it, and tie it loosely but securely. Put the pud-
dings into boiling water, and keep them boil-
ing until done enough. Turn upon a dish,
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BIG
and serve sweet sauce, -wine sauce, or custard
■with them. Time to boil, one hour. Probable
cost, Ud. each pudding. Sufficient for six
puddings.
Page 1564 · 1 recipe record 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 Savoury.— No. l. Wash a pound of rice, and put it into a saucepan with three pints of water, a red herring freed from skin and bone and torn into flakes, three ounces of bacon (fat and lean together) cut into dice, a few peppercorns, and a small sprig of thyme and parsley. Let the water boil, then draw the saucepan to the side of the fire, and let the rice simmer gently until it is tender and has absorbed the liquor. Turn it upon a dish, and serve hot. Time, three-quarters of an hour to one hour. Probable cost, 9d. Sufficient for eight or nine persons. No. 2. Wash half a pound of best Carolina rice, throw it into boiling water, and let it boil quickly for ten minutes. Drain it, and put it into a saucepan with haK a pint of good gravy, two ounces of fresh butter, a tea-spoonful of chutney, a dessert-spoonful of lemon-juice, the thin rind of half a lemon, a tea-spoonful of salt, a teaspoonful of sugar, half a tea-spoonful of white pepper, and half a tea-spoonful of grated nutmeg. Stir the rice well, and simmer gently until it is tender and has absorbed the liquor. Serve very hot. Time, three-quarters to one hour. Probable cost, Is. Sufficient for five or six persons.
Rice Savoury (another way). — Boil two eggs lightly, add a little butter to them, and mix them with a plateful of hot boiled rice. Use this preparation with meat or fish: it will be found pleasant and agreeable food.
Rice Savoury (another way). — Wash half a pound of rice, and throw it into fast-boiling water for five minutes. Drain it, simmer it gently with as much nicely-flavoured stock as will cover it, and when it is tender, without being broken, stir into it a slice of fresh butter. Mince finely the yolks of four hard-boiled eggs, and mix with them two ounces of grated Parmesan or Cheshire cheese and half a tea-spoonful of white pepper. Mix them with the rice, and serve hot. Time, about half an hour to simmer the rice. Probable cost, Is. Sufficient for five or six persons.
Rice Snowballs. — Wash half a pound of rice, and boil it for half an hour in as much milk or water as will cover it. Drain it, and let it stand till cold. Pare six apples of equal size. Scoop out the cores without breaking the fruit, and put into the empty space a Httle piece of butter, a spoonful of sugar, and a little grated lemon-rind or some powdered cinnamon. Flour as many small cloths as there are apples ; spread upon each one as much rice, half an inch thick, as will cover an apple, lay the apple upon it, and tie it loosely but securely. Put the puddings into boiling water, and keep them boiling until done enough. Turn upon a dish,
mc
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and serve sweet sauce, wine sauce, or custard ■with them. Time to boil, one hour. Probable cost, Ud. each pudding. Sufficient for six puddings.
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Rice Snowballs