The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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back into the gravy. This is eaten with rice cooked in the following way: Throw the rice, with a little salt, into boiling water; stir with a spoon once or twice while boiling, but not oftener. After it has boiled five minutes, drain off the water, add some butter to the jice, and, as is generally done, a little yellow ginger, or powdered saffron leaves for the purpose of giving a yellow or gold color to the rice. Cover it up with a lid, set it back on the stove, and let it steam until quite ready. This rice eaten with the prepared lamb is considered by the Arabs, an excellent dish.
Another Arabian Dish. (Mrs. D.)—Wash in cold water some rice, to this add about three times the quantity of tender lamb, minced fine, some powdered thyme, parsley, and one or two onions chopped fine. Mix well together; then take some nice hard toma­toes, hollow them out a little and fill up the openings with this mix­ture, and bake in an oven or stew over a slow fire. The part of the tomato that has been hollowed out is placed in the bottom of the pan and on top of this is placed the filled tomatoes. Instead of to­matoes, cabbage leaves, or leaves plucked from the grapevine when quite young are often used. The leaves are first scalded in hot water, and then in each one is rolled quite tightly, some of this mix­ture of meat and rice. They are then pressed tightly together in a pot, covered with water, and boiled until all the water has boiled out; if not ready then, more water can be added. But before they are taken from the pot for use, the water must boil out entirely. Sometimes egg plant and squashes are hollowed out and filled up just as the tomatoes. These vegetables, however, are differently shaped from those in America, being more like a cucumber in form, and more easy to hollow out.
Kisaila. (Italian dish).—Take a nice piece of beef about 2 or 3 lbs., and make about 2 quarts of broth; then take another sauce pan, a tablespoonful of butter, and a good sized onion, cut it fine, fry it in the butter until it gets nice and brown, then take about 1-2 lb. of rice, turn the rice in the onions and butter for a few min­utes on a slow fire, then add about 1-2 of your broth and stew it un­til your rice is soft; grate some cheese and stir it slowly. A little saffron may be added to color it After you have done all these the dish is ready to be served up.
Larks.—Scald sour grapes and then stone them; beat up two yolks of eggs with a spoonful of lemon juice, a very little flour, a bit of butter, and chopped parsley: season it highly with pepper, add a spoonful of gravy ; boil this a moment, then put in the grapes and stir them with a spoon on the fire to warm, without boiling. Roast the larks with bread crumbs, and serve them up with the sauce. Remark.—The sauce should be sharp and highly seasoned.