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Classic
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page 203
former sort requires lemon, spice and sugar; the latter is good without any
thing to flavour it.
A pretty Supper Dish.
Boil a tea-cupful of rice, having first washed it in milk till tender: strain
off the milk, lay the rice in little heaps on a dish, strew over them some
finely-powdered sugar and cinnamon, and put warm wine and a little butter into
the dish.
Savoury Rice.
Wash and pick some rice, stew it very gently in a small quantity of veal, or
rich mutton broth, with an onion, a blade of mace, pepper and salt. When
swelled, but not boiled to mash, dry it on the shallow end of a sieve before the
fire, and either serve it dry, or put it in the middle of a dish, and pour the
gravy round, having heated it.
Carrole of Rice.
Take some well-picked rice, wash it well, and boil it five minutes in water,
strain it, and put it into a stew-pan, with a bit of butter, a good slice of
ham, and an onion. Stew it over a very gentle fire till tender; have ready a
mould lined with very thin slices of bacon; mix the yolks of two or three eggs
with the rice, and then line the bacon with it about half an inch thick; put
into it a ragout of chicken, rabbit, veal, or of any thing else. Fill up the
mould, and cover it close with rice. Bake it in a quick oven an hour, turn it
over, and send it to table in a good gravy, or curry-sauce.
Casserol, or Rice Edging,
see page 126.
Salmagundy
Is a beautiful small dish, if in nice shape, and if the colours of the
ingredients are varied. For this purpose chop separately the white part of cold
chicken or veal, yolks of eggs boiled hard, the whites of eggs; parsley, half a
dozen anchovies, beet-root, red pickled cabbage, ham, and grated tongue, or any
thing well-flavoured, and of a good colour. Some people like a small proportion
of onion, but it may be better omitted. A saucer, large tea-cup,
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