Rice with Prawns
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
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 Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). 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 Tuscan cookery (Cooking, Italian -- Tuscan style); 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
Method
- Mince up half an onion, one clove of garlic, one carrot, half a head of celery, and a bunch of parsley, and brown in pure olive oil.
- Then put six or seven ounces of prawns into the sauce-pan, and season with salt and pepper.
- Turn them often, and when all are red put in two or three tablespoonfuls of Tomato sauce (or conserve), and add enough hot water to cook fourteen or fifteen ounces of rice in afterwards.
- Do not boil too much, as prawns cook fast.
- Take the prawns out, dry them, choose about a third of the finest, shell and lay them aside.
- Pound the others in a mortar (shells and all), rub them through a sieve, and mix again with the water in which they were cooked.
- Meanwhile put some butter into a sauce-pan, add the rice, stir well, and as soon as it has taken up the butter, pour the water little by little on to it.
- When half-boiled add the shelled prawns, and before serving sprinkle Parmesan cheese over the whole.