constantly until it leaves the bottom of the
saucepan, then pour it into a mould. When it is
quite cold and stiff, turn it out, and stick all over
it blanched sweet almonds cut into straws.
Pour cream or thin custard round the flummery,
or a sauce made with wine, lemon-juice, and
sugar✪ Rice Flummery. If preferred, cinnamon, lemon-rind, or
vanilla may be used to flavour the flummery
instead of almonds. Time, about ten minutes
to boil the rice. Probable cost, exclusive of the
sauce, 6d. Sufficient for a pint mould.
Rice Food, Savoury.— The following
recipe we extract from Soyer's "Charitable
Cookery." The ingredients are six pounds of
bones, ten quarts of water, three ounces of salt,
bay-leaves, &c., two onions cut thin, half an
ounce of sugar, half a pound of vegetables cut
small, half a pound of oatmeal, a pound of rice,
and two ounces of dripping.
" Having saved the bones of the previous day,
a very good food may be made thus: — Take six
pounds of bones, which break into small pieces,
and boil in ten quarts of water for four hours,
having added three ounces of salt, a small
bunch of thyme, bay-leaf✪ Rice Food, Savoury, and savory; put
into a stewpan the fat, and two onions cut thin,
half a pound of vegetables — as carrots, turnips,
celery, &c. — cut very thin, and half an ounce of
sugar; put it on the fire for fifteen minutes,
stirring it occasionally, add half a pound of oat-
meal, and mix well, moisten with two gallons
of the stock from the bones, add a pound
and a quarter of rice previously soaked; boil
till tender, and serve."
Rice for Curried Oysters and
Similar Dishes. — Wash a quarter of a
pound of rice in two or tln-ee waters. Drain
it, throw it into a saucepan of last-boihng
water, and let it boil quickly for ten minutes.
Drain it again, and boil it in three-quarters of
a pint of milk till the grains are tender with-
out being broken. Drain, dry it on a sieve,
tossing it lightly with two forks, to separate
the grains, and serve hot. Time, from ten to
fifteen minutes to boil the rice in the milk.
Probable cost, 2^d. Sufficient for four or five
persons.
Rice for a Pilau {sec Pilau, Eice for a).
Rice, Fowl Boiled with {see Fowl
Boiled, &c.).
Rice, Fowl Stewed in.— Take a fowl,
half boil it in a moderate quantity of water,
then put to it a quarter of a pound of rice with
some mace. Stew the fowl till it becomes
tender. Some well-seasoned veal broth added
during the stewing will make the dish more
savoury. Take care to stew the fowl till it
becomes tender ; it must not, however, be too
much stewed, or it will fall to pieces and lose its
form.
Rice, Fowl with {see Fowl with Rice).
Rice Fritters. — Boil three ounces of rice
in a pint of new milk till it forms a stiff paste.
Sweeten it, flavour with grated lemon-rind,
or powdered cinnamon, mace, or nutmeg, and
beat it up with two table-spoonfuls of cream,
two eggs, and a spoonful of brandy, if liked.
✪ Rice Fritters
Page 1551 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
constantly until it leaves the bottom of the saucepan, then pour it into a mould. When it is quite cold and stiff, turn it out, and stick all over it blanched sweet almonds cut into straws. Pour cream or thin custard round the flummery, or a sauce made with wine, lemon-juice, and sugar. If preferred, cinnamon, lemon-rind, or vanilla may be used to flavour the flummery instead of almonds. Time, about ten minutes to boil the rice. Probable cost, exclusive of the sauce, 6d. Sufficient for a pint mould.
Rice Food, Savoury.— The following recipe we extract from Soyer's "Charitable Cookery." The ingredients are six pounds of bones, ten quarts of water, three ounces of salt, bay-leaves, &c., two onions cut thin, half an ounce of sugar, half a pound of vegetables cut small, half a pound of oatmeal, a pound of rice, and two ounces of dripping.
" Having saved the bones of the previous day, a very good food may be made thus: — Take six pounds of bones, which break into small pieces, and boil in ten quarts of water for four hours, having added three ounces of salt, a small bunch of thyme, bay-leaf, and savory; put into a stewpan the fat, and two onions cut thin, half a pound of vegetables — as carrots, turnips, celery, &c. — cut very thin, and half an ounce of sugar; put it on the fire for fifteen minutes, stirring it occasionally, add half a pound of oatmeal, and mix well, moisten with two gallons of the stock from the bones, add a pound and a quarter of rice previously soaked; boil till tender, and serve."
Rice for Curried Oysters and
Similar Dishes. — Wash a quarter of a pound of rice in two or three waters. Drain it, throw it into a saucepan of last-boihng water, and let it boil quickly for ten minutes. Drain it again, and boil it in three-quarters of a pint of milk till the grains are tender without being broken. Drain, dry it on a sieve, tossing it lightly with two forks, to separate the grains, and serve hot. Time, from ten to fifteen minutes to boil the rice in the milk. Probable cost, 2^d. Sufficient for four or five persons.
Rice for a Pilau {sec Pilau, Eice for a).
Rice, Fowl Boiled with {see Fowl Boiled, &c.).
Rice, Fowl Stewed in.— Take a fowl,
half boil it in a moderate quantity of water, then put to it a quarter of a pound of rice with some mace. Stew the fowl till it becomes tender. Some well-seasoned veal broth added during the stewing will make the dish more savoury. Take care to stew the fowl till it becomes tender ; it must not, however, be too much stewed, or it will fall to pieces and lose its form.
Rice, Fowl with {see Fowl with Rice).
Rice Fritters. — Boil three ounces of rice in a pint of new milk till it forms a stiff paste. Sweeten it, flavour with grated lemon-rind, or powdered cinnamon, mace, or nutmeg, and beat it up with two table-spoonfuls of cream, two eggs, and a spoonful of brandy, if liked.
Records on this page
Rice FlummeryRice Food, SavouryRice Fritters