90. Savory Rice

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Take six pounds of hones, broken small; boil in eight quarts of water for three hours, having added three tablespoonfuls of salt, a bunch of thyme, bayleaf, and savory, if any. When done, pour it into an earthen pan, remove the bones; the fat will do for puddings; or put the fat or two ounces of dripping into the pot, with two onions cut thin, half a pound of either carrots, turnips, or celery, cut thin; two teaspoonfuls of sugar; put it on the fire for fifteen minutes, stirring it continually; add half a pound of oatmeal, and mix well; then pour over the stock that has come from the bones. Add one pound of rice previously washed; boil till tender, and serve. This will be found both cheap and nutritious.

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