1016 | Rice à la Ristori.
—Wash well and drain a quarter of a pound of good Italian rice; shred two ounces of bacon into small pieces, and place them in a saucepan with a medium-sized, chopped-up, raw cabbage, letting them steam for thirty minutes. Add a pinch of salt, half a pinch of pepper, and a teaspoonful of chopped parsley; put in the rice, and moisten with half a pint of white broth (No. 99). Cook for fully a quarter of an hour longer, and serve with grated Parmesan cheese sprinkled over it.