Rice Soup, White.— Wash a quarter of
a pound of best Carolina rice in two or three
waters, throw it into fast-boiling water, and
keep it boiling for five minutes. Drain it on
a sieve, and put it into two quarts of nicely-
flavoured white stock, also boihng. Let all
simmer gently together until the rice is tender.
Add three-quarters of a pint of thick cream,
season Avith salt, cayenne, and pounded mace ;
simmer a minute or two longer, and serve.
Time, one hour. Sufficient for six or eight
persons.
Rice, Spanish way of Dressing.—
Boil half a pound of rice as for curry. If
liked, broth can be used instead of water. Dry
it well, and frj^ it with a slice of butter till it
is lightly browned. Stir into it two large ripo
tomatoes, or failing these a table-spoonful of
tomato sauce and a spoonful of grated cheese ;
season the preparation with white pepper. Work
it lightly with two forks, and serve it, piled
high in a hot dish, with slices of ham, bacon,
or German sausage round it : failing these,
use dried haddock, herring, or smoked salmon
in strips. Time, a few minutes to brown the
rice. Probable cost, 7d., exclusive of the meat
or fish round the rice. Sufficient for five or six
persons.
Rice Stew Soup. — Take four pounds of
good ox-cheek. Wash and soak it for twelve
hours in cold water, then dry it well, put it into
a stewpan with three quarts of water, four
onions, a bunch of herbs, a sliced carrot, two
or three sticks of celery, and a seasoning of
salt, pepper, and cayenne. Simmer the meat
gently for two hours, then take it out, cut it
into i)ieces convenient for serving, and return
it to the saucepan with six ounces of well-
washed rice. Simmer all together till the rice
is tender. If liked, this soup may be thickened
with a little curry powder, or with a little
brown thickening, and cow-heels may be used
instead of ox-cheek in its preparation. Time,
four hours. Probable cost, 3s. Sufficient for
seven or eight persons.
Rice Stuffing for Sucking Pig.—
Pice is frequently used as a stuffing for sucking
pig, and also for breast of veal. To prepare it,
boil the rice tiU it is quite tender, and dry it
perfectly. Mix with it a fourth of its quantity in
split peas, also boiled till soft and dried ; flavour
the mixture with pepjjer and salt and a little
finely minced ham✪ Rice Stuffing for Sucking Pig, beat it well, and it will be
ready for use.
Rice Tart. — Wash a small tea-cupful of
rice, and sinuner it with a quart of milk until
it is tender. Beat it well, and mix with it a
pinch of salt, a little sugar, a flavouring of
nutmeg, cinnamon, or lemon, and three eggs✪ Rice Tart
Line a pie-dish with good pastry, spread the
rice upon it, and bake in a quick oven. Before
serving, sprinkle the surface with sifted sugar.
Time to bake, half an hour. Probable cost.
Is. 2d. Sufficient for five or six persons.
mc
( 755 )
RIC
Page 1568 · 5 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 Soup, White.— Wash a quarter of a pound of best Carolina rice in two or three
waters, throw it into fast-boiling water, and keep it boiling for five minutes. Drain it on a sieve, and put it into two quarts of nicelyflavoured white stock, also boihng. Let all simmer gently together until the rice is tender. Add three-quarters of a pint of thick cream, season with salt, cayenne, and pounded mace ; simmer a minute or two longer, and serve. Time, one hour. Sufficient for six or eight persons.
Rice, Spanish way of Dressing.—
Boil half a pound of rice as for curry. If liked, broth can be used instead of water. Dry it well, and frj^ it with a slice of butter till it is lightly browned. Stir into it two large ripe tomatoes, or failing these a table-spoonful of tomato sauce and a spoonful of grated cheese ; season the preparation with white pepper. Work it lightly with two forks, and serve it, piled high in a hot dish, with slices of ham, bacon, or German sausage round it : failing these, use dried haddock, herring, or smoked salmon in strips. Time, a few minutes to brown the rice. Probable cost, 7d., exclusive of the meat or fish round the rice. Sufficient for five or six persons.
Rice Stew Soup. — Take four pounds of good ox-cheek. Wash and soak it for twelve hours in cold water, then dry it well, put it into a stewpan with three quarts of water, four onions, a bunch of herbs, a sliced carrot, two or three sticks of celery, and a seasoning of salt, pepper, and cayenne. Simmer the meat gently for two hours, then take it out, cut it into i)ieces convenient for serving, and return it to the saucepan with six ounces of wellwashed rice. Simmer all together till the rice is tender. If liked, this soup may be thickened with a little curry powder, or with a little brown thickening, and cow-heels may be used instead of ox-cheek in its preparation. Time, four hours. Probable cost, 3s. Sufficient for seven or eight persons.
Rice Stuffing for Sucking Pig.—
Pice is frequently used as a stuffing for sucking pig, and also for breast of veal. To prepare it, boil the rice tiU it is quite tender, and dry it perfectly. Mix with it a fourth of its quantity in split peas, also boiled till soft and dried ; flavour the mixture with pepjjer and salt and a little finely minced ham, beat it well, and it will be ready for use.
Rice Tart. — Wash a small tea-cupful of rice, and sinuner it with a quart of milk until it is tender. Beat it well, and mix with it a pinch of salt, a little sugar, a flavouring of nutmeg, cinnamon, or lemon, and three eggs Line a pie-dish with good pastry, spread the rice upon it, and bake in a quick oven. Before serving, sprinkle the surface with sifted sugar. Time to bake, half an hour. Probable cost. Is. 2d. Sufficient for five or six persons.
mc
( 755 )
RIC
Records on this page
Rice Stuffing for Sucking PigRice Soup, WhiteRice, Spanish way of DressingRice Stew SoupRice Tart