Rice Stuffing for Sucking Pig

Ingredients

• rice
• a fourth of its quantity in split peas
• pepper
• salt
• a little finely minced ham

Method

1. 1

   Boil the rice until tender, then dry it.

2. 2

   Mix with boiled split peas, season, and beat well for stuffing.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1567. The excerpt below is the record exactly as published.

pepper and salt, and serve very hot. Time, three hours. Probable cost, 2s. 8d. Sufficient for five or six persons. Rice Soup (suitable for childi-en, or sick persons). — Wash four ounces of rice in three or four waters, drain it, and boil it gently with two quarts of beef or veal stock until it is tender without being broken. Season with a little salt and white pepper, and if the stock is already seasoned, be careful that it is not served too salt, owing to evaporation. If clear soup is wanted, the rice can be boiled separately in water until the grains are tender without being broken-, then dropped into the clear souj^, and allowed to remain a few minutes without simmering, or the rice may be boiled in thin, nicely-flavoured stock, strained, and put into the soup-tureen, the clear soup being then poured over it. Time, one hour. Sufficient for six or eight persons. Rice Soup, Superior.— Wash well four ounces of rice, and boil it in two quarts of veal stock till tender, drain it, and put the stock with half the rice back into the stewpan, rub the rest through a fine sieve, then stir it into the soup, and let it boil up. Beat the yolks of three eggs with half a pint of cream, take the soup off the fire for two minutes, then add the eggs and cream gradually, and stir the soup unceasingly for thi-ee or four minutes until it is thoroughly hot, but it must not boil again or the eggs will curdle. Time, two hours. Sufficient for eight or ten persons. Rice Soup, Royal.— Put two fowls with a large knuckle of veal into a stock-pot ; fill it with beef stock, skim it, and add a carrot, a turnip, an onion, half a head of celery, and two leeks ; boil for five hours, take off all the fat carefully, and strain the consomme through a napkin ; put half of it into a middle-sized stew- pan with six ounces of Carolina rice washed and blanched, simmer it for two hours, then break it with a wooden spoon, and add the rest of the consomme; whilst boiling, and at the time of serving, put a spoonful into a puree of fowl, prepared in the usual manner, then re- commence this operation twice, pour the puree thus made thin into the tureen, and on it the remainder of the rice by degrees, that it may I be well mingled — for if you pour the rice in quickly, you run the risk of decomposing or curdling the puree of fowl, which ought to be rendered smooth in mingling the soup. — Cart'ine. Rice Soup, White.— Wash a quarter of a pound of best Carolina rice in two or three waters, throw it into fast-boiling water, and keep it boiling for five minutes. Drain it on a sieve, and put it into two quarts of nicely- flavoured white stock, also boihng. Let all simmer gently together until the rice is tender. Add three-quarters of a pint of thick cream, season Avith salt, cayenne, and pounded mace ; simmer a minute or two longer, and serve. Time, one hour. Sufficient for six or eight persons. Rice, Spanish way of Dressing.— Boil half a pound of rice as for curry. If liked, broth can be used instead of water. Dry it well, and frj^ it with a slice of butter till it is lightly browned. Stir into it two large ripo tomatoes, or failing these a table-spoonful of tomato sauce and a spoonful of grated cheese ; season the preparation with white pepper. Work it lightly with two forks, and serve it, piled high in a hot dish, with slices of ham, bacon, or German sausage round it : failing these, use dried haddock, herring, or smoked salmon in strips. Time, a few minutes to brown the rice. Probable cost, 7d., exclusive of the meat or fish round the rice. Sufficient for five or six persons. Rice Stew Soup. — Take four pounds of good ox-cheek. Wash and soak it for twelve hours in cold water, then dry it well, put it into a stewpan with three quarts of water, four onions, a bunch of herbs, a sliced carrot, two or three sticks of celery, and a seasoning of salt, pepper, and cayenne. Simmer the meat gently for two hours, then take it out, cut it into i)ieces convenient for serving, and return it to the saucepan with six ounces of well- washed rice. Simmer all together till the rice is tender. If liked, this soup may be thickened with a little curry powder, or with a little brown thickening, and cow-heels may be used instead of ox-cheek in its preparation. Time, four hours. Probable cost, 3s. Sufficient for seven or eight persons. Rice Stuffing for Sucking Pig.— Pice is frequently used as a stuffing for sucking pig, and also for breast of veal. To prepare it, boil the rice tiU it is quite tender, and dry it perfectly. Mix with it a fourth of its quantity in split peas, also boiled till soft and dried ; flavour the mixture with pepjjer and salt and a little finely minced ham

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