Rice Sandwiches
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Boil rice in plenty of boiling salted water, add parsley, mace, and lemon peel.
When quite tender strain off water, take out parsley, mace, and lemon.
Stir into the rice the liver, Crisco, ham, and seasonings.
Cut an even number of slices of bread, spread mixture when cold on one-half, and cover with remaining slices of bread. Trim and cut into diamond shapes.
Original recipe, verbatim
Rice Sandwiches
1 tablespoonful Crisco 2 tablespoonfuls chopped cooked,
}i cupful rice liver
1 sprig parsley 2 tablespoonfuls chopped
1 blade mace cooked ham
1 strip lemon peel Salt and pepper to taste
Bread
Boil rice in plenty of boiling salted water, add parsley, mace, and
lemon peel. When quite tender strain off water, take out parsley mace,
and lemon, and stir into the rice, liver, Crisco, ham, and seasonings. Cut
an even number of slices of bread, spread mixture when cold on one-half,
and cover with remaining slices of bread. Trim and cut into diamond
shapes.
Sufficient for twenty sandwiches.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.