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M. J. Delaney cookbook, 1933
Page 155
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1 tablespoonful chopped parsley 1 cupful brown rice (uncooked). 2 cupfuls bouillon or water 6 slices bacon 1/2 lb. calf liver sliced thick 2 tbsps. flour 1 tbsp. lemon juice 2 thin slices lemon shredded. 1/2 cupful white wine Put olive oil in casserole over low flame. Slice the onions into it and add saffron, cayene, paprika, parsley, and brown rice. As soon as rice begins to pop (about 10 minutes) add 1 cupful bouillon, cook dry and add the other cupful. Stir constantly all the while rice is cooking in
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1 tablespoonful chopped parsley 1 cupful brown rice (uncooked). 2 cupfuls bouillon or water 6 slices bacon 1/2 lb. calf liver sliced thick 2 tbsps. flour 1 tbsp. lemon juice 2 thin slices lemon shredded. 1/2 cupful white wine Put olive oil in casserole over low flame. Slice the onions into it and add saffron, cayene, paprika, parsley, and brown rice. As soon as rice begins to pop (about 10 minutes) add 1 cupful bouillon, cook dry and add the other cupful. Stir constantly all the while rice is cooking in
Szathmary Culinary Manuscripts and Cookbooks
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