Home › The Principles of Cookery › Savoury Rice

Savoury Rice

Put half a pound of rice into a saucepan with a slice of butter or dripping, a seasoning of salt and spice, and three pints of water. Simmer it gently till it is tender, drain it, pile it upon a hot dish, cover the surface with a layer of grated Cheshire cheese, and serve. Or, boil half a pound of rice in three pints of water till tender. Season with pepper and salt, add a slice of dripping and two or three onions chopped small, stir the rice over the fire till the onions are tender, and serve in a hot dish. Or, break three pounds of meat-bones into small pieces. Put these into a large stewpan, and pour over them five quarts of cold water. Bring the liquor gradually to the boil, skim carefully, draw the saucepan to the side, let its contents simmer gently for four hours, and carefully remove the scum as it rises. A small bunch of savoury herbs may be stewed with the stock for the last hour. Slice an onion, and cut up a quarter of a pound of vegetables, composed of equal portions of carrots, turnips, celery, etc. Fry these in butter, stirring them briskly over the fire till the onions begin to turn yellow, sprinkle over them a quarter of a pound of fine oatmeal, and pour the stock from the bones upon them. Add two ounces of soaked rice, boil all gently together till this is tender. Season with pepper and salt, and serve. Time, five hours. Probable cost, 1s. Sufficient for ten or twelve persons.

SAVOURY SPIRIT, FOR IMPARTING A FLAVOUR OF HERBS TO SOUPS, SAUCES, ETC. Take one ounce each of dried lemon-thyme, sweet marjoram, sweet basil, and winter savory. Mix them, and put them into a stone jar with a quarter of an ounce of grated lemon-rind, a quarter of an ounce of minced shallot, and two saltspoonfuls of bruised celery-seed. Pour over them a quart of fine proof spirit, and let them infuse for the space of ten days. Strain the liquor, bottle closely, and store for use. If liked, vinegar can be used instead of spirit, but it will not draw out the flavour of the herbs so well. SAVOURY SPIRIT, FOR IMPARTING A FLAVOUR OF SPICE TO SOUPS, SAUCES, ETC. Mix thoroughly two ounces of powdered black pepper with one ounce of powdered allspice and half an ounce of grated nutmeg. Put the powdered mixture into a jar, and pour over it a quart of fine proof spirit. Let it infuse for ten days, then strain off the liquor, bottle closely, and store for use. If preferred, the powder may be prepared as follows. Pound in a mortar a quarter of an ounce of ginger, a quarter of an ounce of grated nutmeg, two drachms of cayenne pepper, half an ounce of ground black pepper, half an ounce of grated lemon-rind, a quarter of an ounce of allspice, an ounce of dry salt, and half an ounce of French mustard. Proceed as before.