Ingredients: Rice, anchovies, butter, stock, and onions.
Scale an anchovy, pound it, and fry it in butter together with a
small onion cut across, and four ounces of boiled rice. Add a
little salt, and when the rice is a golden brown, take out the
onion and gradually add some good stock until the dish is of the
consistency of rice pudding.
Ingredients: Rice, turnips, butter, gravy, tomatoes.
Cut three or four young turnips into slices and put them on a dish,
strew a little salt over them, cover them with another dish, and
let them stand for about two hours until the water has run out of
them. Then drain the slices, put them in a frying-pan and fry them
slightly in butter. Add some good gravy and mashed-up tomatoes,
and after having cooked this for a few minutes pour it into good
boiling stock. Add three ounces of well-washed rice, and boil for
half-an-hour.
Minestra loses its flavour if it is boiled too long. In Lombardy,
however, rice, macaroni, &c., are rarely boiled enough for English
tastes.