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Page:Mrs Beeton's Book of Household Management.djvu/1498

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Method.—Wash and dry the rice thoroughly. Heat the butter, fry the onion until lightly browned, then add the rice, and fry it until it acquires a nice brown colour. Put in the stock or water, add salt and pepper to taste, boil rapidly for 10 minutes, and afterwards simmer slowly until the rice has absorbed all the liquid. Stir in the cheese, add more seasoning if necessary, then serve. A little tomato purée or tomato sauce may be added to vary the dish.

Time.—About 1½ hours. Average Cost, 6d. Sufficient for 2 or 3 persons.


Ingredients.—6 tablespoonfuls of mashed potato, 2 tablespoonfuls of breadcrumbs, 1 dessertspoonful of finely-chopped parsley, 1 teaspoonful of finely-chopped onion, 2 yolks of eggs, 1 whole egg and breadcrumbs, butter or frying-fat, salt and pepper.

Method.—Mix the potato, breadcrumbs, parsley, onion, and a liberal seasoning of salt and pepper well together, and moisten with the yolks of eggs, adding a little milk if the mixture appears at all dry. Form into round flat cakes, coat with egg and breadcrumbs, and fry in hot butter or fat until nicely browned.

Time.—About 1 hour. Average Cost, 6d. to 7d. Sufficient for 2 to 3 persons.

Note.See Savoury Rice Rolls No. 2993; Vermicelli, Croquettes of, No. 2997; and other vegetarian dishes included in Farinaceous Preparations, Chapter XL.


Ingredients.—1 quart of lentils, 2 ozs. of butter, 1 dessertspoonful of finely-chopped onion, 1 teaspoonful of finely-chopped parsley, ½ a pint of white sauce (see Sauces, No. 222), salt and pepper.

Method.—Soak the lentils in tepid water for 3 hours, changing it as it becomes cold. Melt half the butter in a stewpan, lightly fry the onion and add the lentils, previously drained, then cover with warm water, season with salt and pepper, and cook gently for about 2 hours. As soon as the lentils are tender, remove the lid; when the water has evaporated allow the lentils to dry, add the rest of the butter, the white sauce and the parsley, season to taste, toss over the fire until thoroughly hot. Dish up and serve.

Time.—6 hours. Average Cost, 7d. or 8d., exclusive of the sauce. Sufficient for 4 or 5 persons.


Ingredients.—½ a lb. of rice, 1 small onion, 3 tablespoonfuls of grated cheese, 3 tablespoonfuls of tomato sauce, a dessertspoonful of chopped parsley and herbs, cayenne and salt, 2 ozs. of butter.