Bice makes an excellent garnishing, and is adapted for the use of many meats, fish, poultry and game. Fat rice is served with poultry, and is merely rice cooked in chicken broth or soup stock (No. 194a), slightly fat; it should be rather more consistent than otherwise, but at the same time tender or soft: it is finished with a little nutmeg and some times with a handful of grated parmesan cheese.

Rice, Indian Style, is served likewise as a garnishing for chicken or veal, and is prepared with fine Indian rice, its grains being long, white and whole; in case none of this can be procured, then take Carolina rice. Plunge it into a bountiful supply of boiling water after picking and washing it, and as soon as it no longer cracks between the teeth, then drain it through a colander, and wash it off with salted tepid water, spread it over a large sieve, cover with a cloth, and leave it to dry for a few moments at the oven door, then dress it in a vegetable dish, cover and serve.

Rice With Butter

Blanch some rice for five or six minutes, drain and wash it off with tepid water, then leave it to dry on a cloth. Put two spoonfuls of chopped onion into a saucepan, leave it to fry in some butter, and then add to it the rice; when it is very hot, moisten with white stock (No. 194a), and leave it to finish cooking on a good fire, keeping it slightly firm, set it to smother for a few moments at the oven door, then remove it, and beat up into it with a fork, a good sized piece of butter. Dress the rice in a vegetable dish, cover it with a small napkin previously dampened in hot water, put the cover on the dish and serve.