Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 42

Table of Contents

Ingredients.—6 oz. of rice, 1 quart of milk, the rind of ½ lemon, sugar to taste,½ saltspoonful of salt, 8 apples,¼ lb. of sugar,¼ pint of water,½ pint of boiled custard. Mode.—Flavour the milk with lemon-rind, by boiling them together for a few minutes; then take out the peel, and put in the rice, with sufficient sugar to sweeten it nicely, and boil gently until the rice is quite soft; then let it cool. In the meantime pare, quarter, and core the apples, and boil them until tender in a syrup made with sugar and water in the above proportion; and, when soft, lift them out on a sieve to drain. Now put a middling-sized gallipot in the centre of a dish; lay the rice all round till the top of the gallipot is reached; smooth the rice with the back of a spoon, and stick the apples into it in rows, one row sloping to the right, and the next to the left. Set it in the oven to colour the apples; then, when required for table, remove the gallipot, garnish the rice with preserved fruits, and pour in the middle sufficient custard, made by the recipe for boiled custard, to be level with the top of the rice, and serve hot. Time.—From 20 to 30 minutes to stew the apples; ¾ hour to simmer the rice; ¼ hour to bake. Average cost, 1s. 6d. Sufficient for 5 or 6 persons. Seasonable from August to March.