Turkish Pilaf

Ingredients

• Rice, 1/2 cup.
• Brown stock, 1 cup.
• Tomatoes, 1/2 cup.
• Butter, 3 tablespoons.

Method

1. 1

   Wash rice, stew tomatoes and strain, add them to highly seasoned brown stock and heat to boiling point.

2. 2

   Add rice and steam all till rice is soft.

3. 3

   Stir in butter with fork and keep uncovered.

4. 4

   Serve in place of potatoes with a curry or fricassee of meat.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 34. The excerpt below is the record exactly as published.

d rice, 1 cup. Tomatoes, y2 cup. Chop meat fine, mix with crumbs, parsley, rice, chopped toma- toes and diced potatoes. Melt butter in frying pan and fry chopped onion till light brown, then add hash and seasoning to taste, stir well and simmer for 1 hour. Serve hot on toast. RICED TOMATOES. Tomatoes, 1 pint. Chopped olives, i/2 cup. Salt, 1 teaspoon. Chopped green peppers, y2 cup. Paprika, a pinch. Onion, 1. Chopped celery, 1 cup. Rice, 1 cup. Rub tomatoes through a fine sieve, heat in saucepan for 10 min- utes and add remaining ingredients, mixing well. Set on a brisk fire and boil 5 minutes. Then simmer very slowly for iy4 hours till mixture is thoroughly blended. 76 CEREALS, RICE AND MACARONI. RICE AU GRATIN. Boiled rice, 2 cups. Flour, 1 tablespoon. Cheese, 14 cup. Onion, 1. Milk, 1 cup. Salt, y2 teaspoon. Butter, 1 tablespoon. Bread crumbs, y± cup. Heat milk in double boiler and add flour, butter, salt and chopped onion well blended together. Slowly stir in the rice. Boil 6 minutes and turn into buttered baking dish. Sprinkle the grated cheese and crumbs over the top and put in oven to brown. PEAS AND RICE. Canned peas, 1 cup. Butter, 2 tablespoons. Rice, 3 cups. Flour, 2 tablespoons. Milk, 1/2 cup. Butter a baking dish and in it place a layer of l1/^ cups of rice, season with butter, salt and pepper and place on it the peas in a layer. Cover with the remaining l1/^ cups of rice, and again season. Melt the butter in a saucepan, stir in flour till well blended, then add a cup of the liquor from the peas and bring to the boiling point, then add the milk, heat again, pour in baking dish. Bake 10 minutes. YOKOHAMA RICE CAKES. Rice, 4 ounces. Vanilla, i/o teaspoon. Milk, 1 pint. Cream, 2 tablespoons. Salt, 1 saltspoon. Eggs, 2. Puff paste. Wash and drain the rice. Heat the milk, add salt and rice and let boil for 45 minutes, lightly stirring once in a while. Remove from fire, add cream, a whole egg and yolk of the second, well beaten, and stir. Line a pie plate with puff paste, pour in the rice and bake 25 minutes. H. R. L., Waltham. CEREALS, RICE AND MACARONI. 7? TURKISH PILAF. Rice, 1/2 C11P- Brown stock, 1 cup. Tomatoes, % cup. Butter, 3 tablespoons.

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