Rice Food, Savoury

Ingredients

• six pounds of bones
• ten quarts of water
• three ounces of salt
• a small bunch of thyme
• bay-leaf
• two onions cut thin
• half an ounce of sugar
• half a pound of vegetables cut small
• half a pound of oatmeal
• a pound of rice
• two ounces of dripping

Method

1. 1

   Boil the bones in water for four hours with salt, thyme, and bay-leaf.

2. 2

   In a separate pan, cook onions and vegetables with sugar for 15 minutes.

3. 3

   Add oatmeal and mix well, then moisten with stock.

4. 4

   Add soaked rice and boil until tender.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1551. The excerpt below is the record exactly as published.

Rice Food, Savoury.— The following recipe we extract from Soyer's "Charitable Cookery." The ingredients are six pounds of bones, ten quarts of water, three ounces of salt, bay-leaves, &c., two onions cut thin, half an ounce of sugar, half a pound of vegetables cut small, half a pound of oatmeal, a pound of rice, and two ounces of dripping. " Having saved the bones of the previous day, a very good food may be made thus: — Take six pounds of bones, which break into small pieces, and boil in ten quarts of water for four hours, having added three ounces of salt, a small bunch of thyme, bay-leaf

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