Rice with Quails
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
- four slices of ham
- two ounces of bacon
- a pound of rice
- a pint of veal broth
- two ounces of good fresh butter
- one quart of boiling veal broth
- a teaspoonful of salt
- one and a half ounces of grated Parmesan cheese
- a teaspoonful of saffron soaked
- two tablespoonfuls of hot broth
- a tablespoonful of marrow
- one and a half ounces of beef marrow
- a glass of good white wine
- one and a half ounces of butter
- one onion
Method
- Mince up two or four slices of ham and a quarter of an onion, and brown in a sauce-pan, then put in four quails ready drawn.
- Sprinkle with pepper and salt, and as soon as they are browned, parboil them in broth, then add fourteen ounces of rice, and boil all together.
- Powder with grated Parmesan cheese and serve on a hot dish.
- Rice ‘alla Ristori.’ Cut two ounces of bacon into small pieces, and put them into a sauce-pan with chopped-up cabbage.
- Steam for half an hour and add a little salt, pepper, and chopped parsley;
- then throw in a quarter of a pound of rice and half a pint of veal broth.
- Cook for fifteen or eighteen minutes, and serve with grated Parmesan cheese sprinkled over it.
- Melt two ounces of good fresh butter in a sauce-pan over a sharp fire, add one onion chopped fine, brown a deep golden colour, then add about ten ounces of clean rice (Italian if possible) and two large truffles chopped up.
- Stir without stopping for one and a half minutes, and add one quart of boiling veal broth, stir and let it cook for fourteen minutes.
- Add six chopped-up mushrooms, and, a little at a time, one more quart of broth, stirring constantly over a sharp fire for ten minutes more.
- Put in half a teaspoonful of salt, a little pepper, one and a half ounces of grated Parmesan cheese, and a teaspoonful of saffron soaked in two tablespoonfuls of hot broth, and strained.
- Cook three or four minutes longer, stirring all the time, then pour into a deep dish, and serve hot with some grated Parmesan cheese separate.
- It is an improvement to put a tablespoonful of marrow into the centre just before serving.
- Cut up an onion and cook it with one and a half ounces of beef marrow, and the same quantity of good butter;
- when browned put in one pound of rice and add three-quarters of a glass of good white wine and broth enough to cook the rice.
- Before taking off the fire add one and a half ounces of butter and some grated Parmesan cheese, and serve with more grated cheese separately.