Andalusian Rice with Veal or Poultry

Ingredients

• half a pound of best olive-oil or fresh butter
• half a pound of picked rice
• one pound or one pound and a half of veal or poultry flesh
• half a pint of tomato sauce
• three or four fresh tomatoes
• one or two chopped onions
• a table-spoonful of shrett parsley
• a pinch of powdered saffron
• a little pepper
• a little salt
• a little cayenne
• a pint of stock or water

Method

1. 1

   Warm the olive oil or butter in a saucepan.

2. 2

   Add the rice and veal or poultry, along with the tomato sauce, fresh tomatoes, onions, parsley, saffron, pepper, salt, and cayenne.

3. 3

   Stir and let simmer for ten minutes.

4. 4

   Pour in the stock or water, cover, and simmer until the rice absorbs the liquid.

5. 5

   Drain excess oil and serve with cut lemons.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1535. The excerpt below is the record exactly as published.

half a pound of best olive-oil or fresh butter. Throw in half a pound of picked rice, and one pound or one pound and a half of veal or poultry flesh, cut into neat squares. Add half a pint of tomato sauce, or three or four fresh tomatoes, one or two chopped onions, a table-spoonful of shrett parsley, a pinch of powdered saffron, and a little pepper, salt, and cayenne. In Spain a clove of garlic is always added. Stir these ingredients into the warm oil, and let them stow gently for ten minutes ; pour over them a pint of stock or water

Cook this with the app: pantry check, scaling, and the assistant.