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Rice, Andalusian

This dish, which is one very commonly served in Spain and Portugal, is valued as a tonic during the heats of summer, and is also recommended as a preventative of intestinal indisposition: it is peculiar, but the taste for it is an easily acquired one. Warm in a saucepan half a pint of best olive-oil or half a pound of fresh butter. Throw in half a pound of picked rice, and one pound or one pound and a half of veal or poultry flesh, cut into neat squares. Add half a pint of tomato sauce, or three or four fresh tomatoes, one or two chopped onions, a table-spoonful of shredded parsley, a pinch of powdered saffron, and a little pepper, salt, and cayenne. In Spain a clove of garlic is always added. Stir these ingredients into the warm oil, and let them stew gently for ten minutes; pour over them a pint of stock or water, cover the saucepan closely, and let them simmer gently until the rice has absorbed the liquor. Throw the whole into a heated strainer for a minute to drain off any oil that may be left, and pile the rice, which will be a bright yellow colour, upon a hot dish. Hold a red-hot shovel or salamander over the top for a minute or two to brown the surface, and send the dish to table with cut lemons, that each guest may squeeze a little juice over his plate. Time, half to three-quarters of an hour to simmer the rice. Probable cost, 2s. 6d. Sufficient for five or six persons.