Page:Mrs Beeton's Book of Household Management.djvu/1389

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Ingredients.—4 ozs. of finely-chopped cooked ham, 4 ozs. of Patna rice, 1 lettuce, cayenne, salt.

Method.—Wash, blanch, boil, and dry the rice as for curry (see No. 2973), let it become perfectly cold, then stir it into the ham, and season with cayenne pepper. Wash and dry the lettuce, place a layer of leaves on a cold dish, pile the rice and ham lightly upon them, garnish with the heart of the lettuce, and serve.

Time.—2 hours. Average Cost, 8d. Sufficient for 3 or 4 persons. Seasonable at any time.

Ingredients.—24 picked small prawns or shrimps, 1½ ozs. of butter, ½ an oz. of grated cheese, 4 ozs. of rice, 1 hard boiled egg, 1 pint of stock (about), salt, paprika pepper, nutmeg, watercress.

Method.—Pick, wash, blanch, and drain the rice well, cook it in the hot butter for a few minutes, then cover with stock, and simmer until tender, adding more stock when necessary. When nearly done, cook uncovered to allow some of the moisture to evaporate, and stir frequently to prevent the rice sticking to the bottom of the pan. Meanwhile put aside ⅓ of the prawns for garnish, and chop the remainder coarsely; pass the yolk of the egg through a wire sieve, and chop the white finely. To the rice now add sufficient paprika pepper to give a pale pink tint, a good pinch of nutmeg, and salt to taste, and as soon as the rice is perfectly tender put in the chopped prawns, white of egg, and cheese. When thoroughly hot arrange on the dish in a pyramidal form, garnish with the yolk of egg, prawns and watercress, and serve hot.

Time.—2 hours. Average Cost, 1s. Sufficient for 3 or 4 persons. Seasonable at any time.

Ingredients.—Grilled kidneys (see recipes for cooking Sheep's Kidneys, No. 1012), oysters, salt and pepper, croûtes.

Method.—Blanch the oysters in their own liquor, taking care that they are not overcooked. Place 2 or 3 on the top of each half of grilled kidney, season lightly with salt and pepper, and serve on the croûtes.

Time.—To blanch the oysters, 1 minute. Average Cost, kidneys 3d. to 4d. each; oysters, 1s. 6d. to 2s. 6d. per dozen. Allow 1 kidney and 4 or 6 oysters to each person. Seasonable from September to April.