Rice With Tomatoes. No. 1
Boil one cupful of rice soft in hot water, shake it now and then, but do not stir it. Drain, and add a little milk in which a beaten egg has been mixed, one teaspoonful of butter, and a little pepper and salt. Simmer for five minutes, and if the rice has not absorbed all the milk, drain it again. Put the rice round a dish, smooth it into a wall, wash it over with the yolk of a beaten-up egg, and put it into the oven till firm. Take half a bottle of tomato conserve (or the strained juice and pulp of seven or eight tomatoes), season with pepper, a little salt, sugar, and half a chopped onion, stew for twenty minutes, then stir in one tablespoonful of butter and two tablespoonfuls of fine bread-crumbs. Stew three or four minutes to thicken, and then pour the tomato into the dish in the middle of the rice, and serve.