104. Rice and Cod Liver

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

Boil half a pound of rice in two quarts of water. When nearly done, remove three parts of the water; then put over your rice a pound of cod’s liver, cut in large dice. Put the saucepan in a slow oven for about thirty minutes, by which time it will be nicely cooked. Then take the liver out, which serve as above directed. Stir the rice with a fork, and serve it; if allowed by a medical man, add a little salt and pepper. If no oven, cook the liver and rice on a very slow fire, for otherwise it would burn, and be unwholesome as food.

Of course you can easily see what a blessing such diet as this must be to a person incapable of taking the oil by itself, as, by mixing it with the food, it entirely loses that rancid quality for which it is proverbial.

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