Rice ‘Alla Casalinga’
Wash eight ounces of rice, and blanch it in a sauce-pan with two quarts of water for five minutes, then strain and let it cool. Meanwhile fry four ounces of lean bacon cut up into small pieces, and when browned, add one and a half pints of stock and a small teaspoonful of white pepper. Put in the rice, cook for twenty minutes, stirring every now and then, take it off the fire, add half a tumbler of Tomato sauce (see Sauces, p. 126), or conserve, and mix well. Turn out the rice on to a hot dish, and garnish with small sausages.