Neapolitan Garnish

Put a quarter-pound of Naples macaroni to cook for half an hour in plenty of boiling water with a good pinch of salt; then strain off and cut it in lengths of about one inch and mix it in a stewpan with a quarter-pound of cooked lean ham or tongue cut in similar lengths, twelve cooked button mushrooms, three large truffles, a good pat of butter, and a dust of coralline pepper; stand the pan in the bain-marie to get hot, and keep so till ready to serve. This may also be mixed with three ounces of grated Gruyere or Parmesan cheese, when it can be served as a distinct dish for luncheon or second course, and is excellent with veal, beef, etc.

Boiled Sparghetti

Put the sparghetti into boiling water that is seasoned with a little salt, and simmer gently for one and a quarter hours; then strain and use.

Buttered Rice

Take half a pound of rice boiled as for curry (vol. i. page 32); when dry turn it on to a hot baking-tin and pour over it three ounces of warm butter; mix well together with a fork, and put it into a moderate oven for ten to twelve minutes, during whicht ime occasionally turn the rice about, and then use while quite hot.

Rice For Serving With Soups, Etc

Take half a pound of Patna rice, boiled as for Curry (see recipe), and when dry put it from the cullender on to a hot clean baking-tin. Put into a stewpan two ounces of warm fresh butter and one ounce of pounded live lobster spawn, a few drops of lemon juice, a pinch of coralline pepper; mix this with the rice, and just place the tin in a moderate oven till the rice steams and is quite hot, then dish up in a pile, serve with puree soups, braised chicken, boiled salmon, etc.

Rice To Serve With Game, Poultry, Or Meats

Put one pound of Patna rice in a stewpan, with sufficient cold water to cover it; bring it to the boil, then strain off the rice and wash it well in cold water: replace it in the Stewpan, cover it with boiling water, and boil for fifteen minutes. Strain it, rinse it well in boiling water, and set it for two hours to dry in the screen. When to be served, pour over it some Tomato butter (vol. i.). This can be used for a separate dish for luncheon or dinner.

Red Rice Border Moulded For Entries, Etc

Put a half-pound of Carolina rice into a stewpan with enough cold water to cover it, bring to the boil, then strain and wash the rice well in cold water; return it to the stewpan, and add to it one pint of good-flavoured stock that is lightly coloured with carmine, the pulp from three large ripe tomatoes, one ounce of good butter, and a bunch of herbs; place the pan on the stove and bring the contents to the boil, then simmer very gently for about an hour, during which time add a little more stock. If the rice appears very dry when cooked, add to it two raw yolks of egg that have been mixed to a creamy consistency in a basin. Take a well-buttered fancy or plain border mould, and press the rice into it with the hand, which should be occasionally dipped into cold water; then place the mould in a baking-tin, surround it to about three-parts its depth with boiling water, and place it in a moderate oven for fifteen to twenty minutes: turn out, and use.

Pilau Rice As Used For Kabobs

Peel six good-sized onions, cut them in little dice shapes, and fry them in four ounces of good fat till a nice brown colour; then add three-quarters of a pound of blanched Patna rice, in the centre of which put a bunch of herbs (thyme, parsley, and bay leaf), a good pinch of saffron, six crashed cardamoms, a dessertspoonful of Marshall's Curry Powder, and a quarter-ounce of coralline pepper; add one and a half pints of good light-coloured stock in which a good pinch of saffron has been boiled, put a buttered paper on the top, and cook for about one hour and a quarter, when the grains should be tender and separate. This may also be served in place of a vegetable for luncheon or dinner.

Red Pilau Rice

Put one pound of Patna rice in a stewpan in enough cold water to cover it; when it comes to the boil wash it and put it into a clean stew-pan, with a quarter of a pound of butter or fat. half a pint of Tomato sauce (vol. i.). and a pint of stock that is lightly coloured with a little carmine; add a bunch of herbs (thyme, parsley, and bayleaf), and cook with a buttered paper over for about an hour, adding a little more stock as that with the rice reduces; it will require about a pint of stock in all. This is nice to use with veal, beef, rabbit, or chicken, and can be served alone as a dish for luncheon or dinner.