Rice With Prawns
Mince up half an onion, one clove of garlic, one carrot, half a head of celery, and a bunch of parsley, and brown in pure olive oil. Then put six or seven ounces of prawns into the sauce-pan, and season with salt and pepper. Turn them often, and when all are red put in two or three tablespoonfuls of Tomato sauce (or conserve), and add enough hot water to cook fourteen or fifteen ounces of rice in afterwards. Do not boil too much, as prawns cook fast. Take the prawns out, dry them, choose about a third of the finest, shell and lay them aside. Pound the others in a mortar (shells and all), rub them through a sieve, and mix again with the water in which they were cooked. Meanwhile put some butter into a sauce-pan, add the rice, stir well, and as soon as it has taken up the butter, pour the water little by little on to it. When half-boiled add the shelled prawns, and before serving sprinkle Parmesan cheese over the whole.