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Veal With Rice To Stew

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Boil half a pound of rice in three quarts of water in a small pan with

some good broth, about a pint, and slices of ham at the bottom, and two

good onions. When it is almost done, spread it, about twice the

thickness of a crown-piece, over a silver or delft dish in which it is

to be served [it must be a dish capable of bearing the fire]. Lay slices

of veal and ham alternately--the veal having already been dressed brown.

Cover the meat with rice in such a manner that it cannot be seen; put

your dish upon a hot stove; brown the rice with a salamander; drain off

the fat that may be in the dish, and serve it dry, or, if it is

preferred, with any of the good sauces, for which there are directions,

poured under it.











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