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Page:Mrs Beeton's Book of Household Management.djvu/1747

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1563
TYPICAL ITALIAN DISHES

Method.—Wash the rice, put it into salted boiling water, boil rapidly for 7 minutes, then strain and let it cool. Heat the butter in a stewpan, fry the ham or bacon slightly, then add the stock and bring to boiling point. Season to taste, put in the rice, cook gently until the stock is absorbed, then stir in the tomato purée, make thoroughly hot, and serve garnished with fried sausages.

Time.—About 20 minutes. Average Cost, 1s. 6d. to 1s. 9d. Sufficientfor 4 or 5 persons. Seasonable at any time.

3743.—RICE "ALLA TOMATO."

Ingredients.—8 ozs. of rice, a pint of tomato purée, 2 tablespoonfuls of breadcrumbs, 1 small onion finely-chopped, 2 ozs. of butter, 1 egg, 1 yolk of egg, 1 pint of milk, salt and pepper.

Method.—Wash the rice, put it into a large saucepan of salted boiling water, boil rapidly for 6 or 7 minutes, then strain. Have the milk ready boiling in a stewpan, put in the rice, season to taste with salt and pepper, and cook gently until the milk is absorbed. Mix in half the butter and the egg, stir over the fire for a few minutes, then pile on a dish in the form of a circular or oval border. Smooth with a hot wet knife, brush over with yolk of egg, and brown in a moderate oven. In the meantime heat the remaining butter, fry the onion until lightly browned, add the tomato purée and breadcrumbs, and season to taste. Stir over the fire until thoroughly hot, and serve in the centre of the rice border.

Time.—About 1 hour. Average Cost, 1s. to 1s. 6d. Sufficient for3 or 4 persons. Seasonable at any time.

3744.—RISOTTO "ALLA MILANESE."

Ingredients.—6 ozs. of rice, 2 ozs. of butter, 1½ ozs. of grated Parmesan cheese, 1 small onion finely-chopped, 6 button mushrooms finelychopped, 3 pints of stock, salt and pepper.

Method.—Wash, drain and thoroughly dry the rice. Heat the butter, fry the onion brown, add the rice and stir over the fire for a few minutes. Add half the stock, boil quickly for 20 minutes, then cover the pan closely and let the contents cook slowly. Add the remaining stock by degrees, and when nearly the whole of it is absorbed, stir in the cheese, and sea on to taste. Stir over the fire for a few minutes, then serve. If liked, grated cheese may be served separately.

Time.—About 1 hour. Average Cost, 8d., exclusive of the stock. Sufficient for 2 or 3 persons. Seasonable at any time.