Rice and Sausages

Ingredients

• 3 large tablespoonfuls of finely chopped onion
• 2 tablespoonfuls of butter or rendered suet
• half a dozen sausages
• ^ of a pound of rice
• 1 teaspoonful of salt
• X o{ & teaspoonful of pepper
• I pint of boiling water

Method

1. 1

   Brown 3 large tablespoonfuls of finely chopped onion in 2 tablespoonfuls of butter or rendered suet.

2. 2

   When light colored add 6 sausages, cover and cook very slowly for ten minutes.

3. 3

   Add 0.5 pound of rice which has been washed and cooked in boiling water for ten minutes, 1 teaspoonful of salt, 0.5 teaspoonful of pepper and 1 pint of boiling water; cover and cook slowly until the rice is tender but unbroken, turning through several times with a fork.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 43. The excerpt below is the record exactly as published.

a teaspoonful of salt and i tablespoonful of sugar. When half done add i tablespoon- ful of butter. Peel, core and slice sufficient apples to measure i pint. When all the milk is absorbed take the rice from the fire and arrange with the apples in layers in a but- tered dish, having the first and last layers rice. Cover closely and place in a hot oven for fifteen minutes. Uncover, pour over the top I tablespoonful of melted butter, brown and serve with a clear sauce. 155 October^ 6. — Angels on Horseback. This is another name for a dish called '* pigs in blankets/' and while both are fanci- ful, the latter would seem to be the more ap- propriate one of the two. Select large, plump oysters, and for each oyster have ready a thin slice of fat bacon. Pick over, wash and dry the oysters on a cloth. Wrap each in a slice of the bacon, and fasten to- gether with a small wooden toothpick. Heat a frying pan smoking hot. Drop in a num- ber of the prepared oysters at a time, and turn from one side to the other until the bacon is brown and crisp. As taken from the pan, drain for an instant on unglazed paper. Continue to cook until all are done. Serve on a hot platter with a garnish of water- cress. Do not remove the toothpicks ; these are pulled from the bacon as eaten. 7. — Clam Boudinettes. For clam boudinettes, chop enough washed raw clams to measure i^ cupfuls. Add them to a sauce made with i tablespoonful of butter, I heaping tablespoonful of flour, J^ a cupful of milk, ^ of a teaspoonful of salt, a dash of cayenne, i teaspoonful of chopped 156 October^ parsley and ^ of a teaspoonful of lemon juice. When cold, shape into balls the size of walnuts, dip into beaten egg, roll in fine, dried bread crumbs and fry in smoking hot, deep fat. 8. — Rice and Sausages. Brown 3 large tablespoonfuls of finely chopped onion in 2 tablespoonfuls of butter or rendered suet. When light colored add }i dozen sausages, cover and cook very slowly for ten minutes. Add ^ of a pound of rice which has been washed and cooked in boiling water for ten minutes, i teaspoon- ful of salt, X o{ & teaspoonful of pepper and I pint of boiling water

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