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VENETIAN RICE

(Salads And Sauces) - (The Art Of Living In Australia)







1/2 lb. Rice--1d.

1/2 lb. Cheese--2d.

1 pint Stock

1 oz. Butter

Pepper and Salt--1d.

Total Cost--4d.

Time--Three-quarters of an Hour.

Boil some rice, or take any cold rice that may be left, put it into a
saucepan with the stock, and simmer till the stock is absorbed. Grate
up some dry, hard pieces of cheese, stir them in with the
butter, pepper and salt. Cover down by the side of the fire for about
half an hour; pile on a dish, and serve.











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