Rice (a l'italienne) No. 1

Ingredients

• half a pound of rice
• a moderate-sized cabbage
• four ounces of streaky bacon
• a table-spoonful of chopped parsley
• a little pepper
• a little salt
• a clove of garlic
• a sprig of fennel

Method

1. 1

   Wash and drain the rice.

2. 2

   Boil until tender, then drain and dry.

3. 3

   In a saucepan, melt butter and fry diced bacon, add shredded cabbage, parsley, pepper, salt, garlic, and fennel.

4. 4

   Cover and stew gently for 45 minutes.

5. 5

   Add boiled rice and stew for another 15 minutes.

6. 6

   Serve piled high with grated cheese.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1529. The excerpt below is the record exactly as published.

half a pound of rice in several waters. Throw it into boiling water, and let it boil until tender. Drain and dry it. Wash and drain a moderate- sized cabbage, and shred it finely. Melt a slice of fresh butter in a saucepan, fry in this four ounces of streaky bacon cut into dice, and add the shred cabbage, a table-spoonful of chopped parsley, and a little pepper and salt. A clove of garlic and a sprig of fennel

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