Boiled Fowl with Rice
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917). Digitised by Project Gutenberg, eBook #43912 (https://www.gutenberg.org/ebooks/43912). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1/2 lb. rice A fowl suitable
- 1 egg Butter
Method
- Lesso di Pollo col Riso 1/2 lb.
- rice A fowl suitable for boiling Salt and pepper 1 egg Butter Grated cheese Cut up the fowl and boil until it is tender.
- Wash the rice and blanch it by letting it come to a boil and cook a few minutes in salted water.
- Finish cooking it in the broth from the boiled fowl.
- Do not cook it too long or it will be mushy.
- Add the broth a little at a time to be sure the rice is not too wet when it is done.
- Season with cheese and butter and add the egg yolk to bind it just as it is taken from the fire.
- Serve as a border around the fowl.