Rice Pears. — Take a quarter of a pound of
rice, and boil it in milk tiU quite thick, then
stir in a piece of butter and a few grains of
salt. Remove the rice from the fire, and put it,
into a dish to cool ; add a spoonful of almonds-
chopped fine, with a few bitter almonds,
amongst them, the grated peel of a lemon,,
sugar to taste, three or four eggs beat up, and
one ounce of grated bread-crumbs✪ Rice Pears. Form this
mass into the shape of pears, dip them in egg
beaten up, strew thickly with bread-crumbs, and
bake.
Rice, Pears "with {see Pears with Rice).
Rice Pie. — Put three large table-spoonfuls,
of ground rice into a basin, and beat it to a
paste with a pint of cold milk. Add two table-
spoonfuls of sugar, four well-beaten eggs, and
any flavouring that may be preferred. Pour a
pint of boiling milk over the mixture, stir it
well over the tire imtil the eggs are set, then
let it cool. Add a glass of madeira✪ Rice Pie if liked.
Line a pie-dish with good pastry, pour in the
mixture, and bake in a well-heated oven.
Time to bake, about three-quarters of an hour.
Probable cost. Is., exclusive of the wine. Suf-
ficient for five or six persons.
Rice Pie (another way). — Chief ingre-
dients : a pint of rice and a fat tender fowl.
First boil the fowl in enough water to cook
the rice according to the rule given in the re-
cipe, Rice, Boiled, a la Carolina {ivhich see).
When the fowl is done take out the large bones,
and cut it into small pieces. Spread a layer of
the cooked rice on the bottom of a deep pan,
and on it place a layer of the fowl, with butter
and eggs mixed, and with black pepper and
spices to suit. Alternate these layers until the
pan is full, having a layer of rice at the top, on
which pour a mixture of butter and egg, and
set the whole to " browning " in an oven or on
the fire; then serve in the vessel in which
it was last cooked. This dish somewliat re-
sembles in richness the celebrated jDilau of the
Turks. The recipe is from the same source as
that for Rice, Boiled, a la Carolina.
Bice, Polish "Way of Dressing.— .
Mince an onion finely, and fry it in butter
EIC
(750)
EIC
until it begins to turn yellow. Mix with it
two ounces of dressed ham finely shi-ed, and a
quarter of a pound of rice boiled as for curry.
Stir it lightly over the fire, and season with
cayenne and a spoonful of grated Parmesan
or Cheddar cheese. Serve hot, piled high on a
dish. Time, fifteen to twenty minutes after
the rice is boiled. Probable cost, 7d. Sufficient
for four or five persons.
Bice, Pork Black Puddings made
with {see Pork Black Puddings, &c.).
Rice, Portuguese, Sweet.— Wash and ✪ Rice, Portuguese, Sweet
Page 1558 · 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
Rice Pears. — Take a quarter of a pound of rice, and boil it in milk tiU quite thick, then stir in a piece of butter and a few grains of salt. Remove the rice from the fire, and put it, into a dish to cool ; add a spoonful of almondschopped fine, with a few bitter almonds, amongst them, the grated peel of a lemon, sugar to taste, three or four eggs beat up, and one ounce of grated bread-crumbs. Form this mass into the shape of pears, dip them in egg beaten up, strew thickly with bread-crumbs, and bake.
Rice, Pears "with {see Pears with Rice).
Rice Pie. — Put three large table-spoonfuls, of ground rice into a basin, and beat it to a paste with a pint of cold milk. Add two tablespoonfuls of sugar, four well-beaten eggs, and any flavouring that may be preferred. Pour a pint of boiling milk over the mixture, stir it well over the tire until the eggs are set, then let it cool. Add a glass of madeira if liked. Line a pie-dish with good pastry, pour in the mixture, and bake in a well-heated oven. Time to bake, about three-quarters of an hour. Probable cost. Is., exclusive of the wine. Sufficient for five or six persons.
Rice Pie (another way). — Chief ingredients : a pint of rice and a fat tender fowl. First boil the fowl in enough water to cook the rice according to the rule given in the recipe, Rice, Boiled, a la Carolina {ivhich see). When the fowl is done take out the large bones, and cut it into small pieces. Spread a layer of the cooked rice on the bottom of a deep pan, and on it place a layer of the fowl, with butter and eggs mixed, and with black pepper and spices to suit. Alternate these layers until the pan is full, having a layer of rice at the top, on which pour a mixture of butter and egg, and set the whole to " browning " in an oven or on the fire; then serve in the vessel in which it was last cooked. This dish somewhat resembles in richness the celebrated pilau of the Turks. The recipe is from the same source as that for Rice, Boiled, a la Carolina.
Bice, Polish "Way of Dressing.— . Mince an onion finely, and fry it in butter
EIC
(750)
EIC
until it begins to turn yellow. Mix with it two ounces of dressed ham finely shred, and a quarter of a pound of rice boiled as for curry. Stir it lightly over the fire, and season with cayenne and a spoonful of grated Parmesan or Cheddar cheese. Serve hot, piled high on a dish. Time, fifteen to twenty minutes after the rice is boiled. Probable cost, 7d. Sufficient for four or five persons.
Bice, Pork Black Puddings made
with {see Pork Black Puddings, &c.).
Rice, Portuguese, Sweet.— Wash and
Records on this page
Rice PearsRice PieRice, Portuguese, Sweet