Savory Rice

Ingredients

• one scant cup of rice
• two cups of rich white or brown stock
• one tablespoonful of butter
• highly seasoned with salt, cayenne, chopped parsley, and ground herbs

Method

1. 1

   Steam the rice with the stock and seasonings.

2. 2

   Stir in butter just before serving.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 182. The excerpt below is the record exactly as published.

Savory Rice. — Steam one scant cup of rice and two cups of rich white or brown stock highly seasoned with salt^ cayenne., chopped parsley., and ground herbs. Stir in one tablespoonfid of butter with a fork, just before serving. N'o, 2. — Fry one tablespoonfid of chopped onion in one heaping tablespoonful of butter until yellow ; add one scant cup of uncooked rice., and stir until slightly colored ; then add one pint of chicken stock., and pour all into the double boiler, and ^eam thirty minutes. Salmon Rice. — Use half stock and half strained toma- toes ; season highly with curry ^ and cook like Savorj^Rice. Rice with Cheese. — Steam the rice after either of the preceding receipts, and put it in a shallow dish in layers, 3o8 The Boston Cooh Booh. alternating with grated cheese and tomato sauce, or with sUces of hard-boiled eggs and thin cream sauce. Heat in the oven with or without a crust of buttered crumbs. Macaroni, Spaghetti, and Vermicelli. These are thick pastes made from wheaten flour mixed with a small quantity of water. They are made to take various shapes by being forced through holes in metallic plates. These plates are arranged over a fire ; and the macaroni, as it issues from the holes, is partially baked, and afterward hung to dry over rods. Vermicelli is used in soup and puddings ; macaroni and spaghetti as vege- tables. Macaroni is a nutritious and economical food, and should be used more extensively than it is. Do not wash it, as the boiling water will better take off anj^thing that needs to be removed. Always cook it in boiling salted water until tender, before serving it in any way. Drain, and pour cold water over it to keep it from becoming past3\ Macaroni, as frequently prepared, in long pieces, which utterly refuse to come out of the dish in a proper manner when served, is not attractive. Nor is it palatable when it is only slightly seasoned, and is dried in the oven with- out a covering of sauce or crumbs. Macaroni, — Break one quarter of a pound of maca- roni in three-inch pieces, and put into three pints of boil- ing salted water. Boil twent}^ minutes, or until soft. Drain in a colander, and pour cold water through it to cleanse and keep it from sticking. Cut into inch pieces. Lay the strips on a board, parallel to each other, and cut through them all at once. Put in a shallow baking-dish and cover with a white sauce, made with a cup and a half of hot milk, one tablespoon ful of butter, and one table- spoonful of flour, cooked according to directions for White Sauce (see page 189). AM half a teaspoonful of salt. Mix two thirds of a cup of fine cracker crumbs with a third of a cup of melted butter, and sprinkle over the top. Bake till the crumbs are brown. The Boston Cook Book. 309 If cheese be liked with it, use half a cup of grated Par- mesan or an}^ other dr}' cheese. Put part of it with the macaroni, and mix the remainder with the crumbs. No, 2. — Mix two hard-boiled eggs^ chopped fine, with the macaroni. Sprinkle each la3^er with salt and pepper, and add a little made mustard^ if 3'ou wish. Cover with milk and buttered crumbs^ and bake until the crumbs are brown. iVb. 3. — Pour a rich white sauce over the macaroni, and serve grated cheese on a separate dish. Macaroni and Tomatoes, — Boil as above, and cover with tomato sauce. Fry one tablespoonful of chopped onion in one tablespoonful of butter

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