Savory Cones

Ingredients

• Three ounces of Carolina rice
• one pint of milk
• two ounces of butter
• one onion
• one tomato
• a teaspoonful of chopped sage
• pepper
• salt

Method

1. 1

   Boil the rice in the milk until it is soft and has absorbed the milk.

2. 2

   Chop the onion fine, and fry it in one ounce of butter until it is a nice brown colour; add the fried onion and butter, the tomato and sage chopped fine, pepper and salt to the rice.

3. 3

   Boil together for five minutes, stirring meanwhile with a wire whisk.

4. 4

   Remove the pan from the fire, turn the rice into a basin to cool.

5. 5

   Before it is quite cold, take out a dessertspoonful at a time, lay it on a board, and shape like a cone.

6. 6

   Brush them over with yolk of egg, roll them in breadcrumbs, and place them in a frying-basket.

7. 7

   Fry in boiling fat or oil until pale-brown, then drain and serve hot.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 18. The excerpt below is the record exactly as published.

Savoury Cones.' Savours Cones* ID* Three ounces of Carolina rice, one pint of milk, two ounces of butter, one onion, one tomato, a teaspoonful of chopped sage, one ^ZZ^ pepper and salt

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