Savory Rice

Ingredients

• one cup well-washed rice
• three quarts of boiling water
• two cups of well-seasoned White Stock
• one-fourth cup butter
• one tablespoon finely chopped chives or parsley

Method

1. 1

   Cook rice in boiling water until partially softened.

2. 2

   Drain and add seasoned stock.

3. 3

   Steam in a double boiler until rice is soft and stock absorbed.

4. 4

   Stir in butter and chives, mix well, and serve.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 72. The excerpt below is the record exactly as published.

Savory Rice — Steamed Squash Stuffed Egg Plant Lima Bean Salad Graham Bread Sandwiches Fig Pudding Cafe Noir OYSTER SOUP 1 quart select oysters. 34 cup butter. 4 cups scalded milk. 5i teaspoon salt. 1 stalk celery broken in pieces. J^ teaspoon pepper. Process: Place oysters in a colander; pour over one cup cold water. Take up each oyster with the fingers to remove bits of shells, reserve the liquor. Heat to boiling point and strain through double cheese cloth, set aside. Scald milk with celery, remove celery and add strained oyster liquor to milk. Plump oysters in their own liquor, take up with a perforated skimmer and lay over butter and seasonings, place in a hot soup tureen. Strain liquor into milk mixture and pour the latter over oysters. Serve at once with crisp, hot oyster crackers. BOILED LEG OF MUTTON Wipe meat; pound gently all over with a cleaver. Place in a kettle and cover with cold water, add one small carrot sliced, one turnip sliced, four slices onion, two sprays parsley, a bit of bay leaf and one-half teaspoon peppercorns. Cover and bring quickly to boiUng point; boil five minutes. Skim. Reduce heat and simmer December ^^ S UTiday Difimrs 163 Second Sunday until meat is tender (from two to three hours). Add one tablespoon salt the last hour of cooking. Serve with CAPER SAUCE 3 tablespoons butter. 3^ teaspoon salt. 3 tablespoons flour. 3^ teaspoon pepper. 13^ cups strained mutton broth J^ cup capers, (or hot water). Process: Melt butter in a sauce-pan, add flour mixed with seasonings. Stir to a paste and pour on slowly broth in which mutton was boiled, first removing fat. Beat until smooth and glossy, add capers and heat to boiling point. Serve in sauce-boat. SAVORY RICE Cook one cup well-washed rice in three quarts of boiling water until .partially softened. Drain; add to rice two cups of well-sea- soned White Stock; turn into double boiler and steam until rice is soft and stock absorbed. Stir in one-fourth cup butter, one table- spoon finely chopped chives or parsley

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