Rice Soup

Ingredients

• 4 ounces of rice
• 2 ounces of butter
• a cupful of stock
• 2 large turnips
• 2 tablespoonfuls of grated Parmesan

Method

1. 1

   Wash the rice, drain, and put into a saucepan with butter and stock; simmer gently until tender.

2. 2

   Cut turnips into small pieces, fry in butter until light brown, drain fat, and stew in stock.

3. 3

   Add boiled rice and serve with Parmesan.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 29. The excerpt below is the record exactly as published.

Rice Soup. — Wash 4 ounces of rice, drain and put into a saucepan with 2 ounces of butter, a cupful of stock, seasoned with salt and pepper ; simmer gently until tender. Gut 2 large turnips into small pieces, and fry these in butter a light brown ; drain the fat from them, and stew in a pint of stock. Add the boiled rice, and serve. Send 2 tablespoonfuls of grated Parmesan

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