Ingredients:
Rice, beef or veal, onions, parsley, butter, stock, Parmesan, sweetbread
or sheep's brains.
Preparation:
Cut up a small onion and
fry it slightly in butter with some chopped parsley, add to this a little
veal, also chopped up, and a little suet. Cook for ten minutes and then
add two ounces of rice to it.
Mix all with a wooden spoon,
and after a few minutes begin to add boiling stock gradually; stir with
the spoon, so that the rice whilst cooking may absorb the stock; when it
is half cooked add a few spoonsful of good gravy and a sweetbread or sheep's
brains (previously scalded and cut up in pieces), and, if you like, a little
powdered saffron dissolved in a spoonful of stock and three tablespoonsful
of grated Parmesan and Cheddar mixed. Stir well until the rice is quite
cooked, but take care not to get it into a pulp.
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