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Classic
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page 15
JUMBALLAYA
Take a good sized chicken. Cut it as for fried chicken, season it with salt and
pepper, and fry in a spoonful of lard. Cut up half a pound of ham in pieces an
inch long, and fry in the same pan. When that is fried, take out and in the same
lard fry a spoonful of onions cut very fine. Slice up three large tomatoes, or
two spoonfuls of canned tomatoes, and fry them in the same pan. Cut up a little
parsley and add when everything is fried. Put back your ham and chicken and add
two and a half cupfuls of water. Let it come to a boil, and then add a cupful of
well washed rice. Put it again on a quick fire. When the rice is cooked, and the
steam begins to rise, put it on a slow fire and add a teaspoonful of butter. If
you fear it may burn at the bottom of the pot, use a fork, not a spoon, as the
latter makes the rice soggy. Let it soak or dry thoroughly. If it does not dry
fast enough, put for a moment in the oven.--LYDIA EUSTIS.
RIZ A LA VALENCIENNE
Make a nice brown fricassee, with a good sized fowl highly flavored; let it
simmer for two hours. Make about a pint of tomato sauce, adding to it red and
green peppers. It must have cooked two hours. Mix it with the chicken fricassee,
let it simmer together. Take a cup of best Carolina rice, prepare it as for
boiling in hot water for five minutes. Use a tureen or dish that will go to the
fire, put in it your chicken, then the rice on top, add two or three spoonfuls
of the best olive oil, put it in a moderately hot oven, watching it closely; if
it gets dry baste it with a few spoonfuls of broth on top but do not stir it.
Artichokes may be added to it. Serve at table in the tureen. Warmed over the
next day is even better.
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