Boil it
gently, till it be tender, and all the water drunk into the Rice; which may
be in a quarter of an hour or less. Stir it often with a woodden spatule or
spoon, that it burn not to the bottom: But break it not. When it is enough,
pour it into a dish, and stew it with some Butter, and season it with sugar
and Cinnamon. This Rice is to appear dry, excepting for the Butter, that is
melted in it.
MARROW SOPS WITH WINE
Make thin tosts or slices of light French bread, which dry well, or toste a
little by the fire, then Soak them in Canary or old Malaga-wine, or fine
Muscat, and lay a row of them in a deep dish or bason; then a row of lumps
of Marrow upon that; then strew a little fine sugar mingled with some
Powder of Cinnamon and Ambergreece (and Nutmeg, if you like it) upon that.
Then another row of sops, &c. repeating this, till the dish be full: and
more Sugar, Cinnamon and Amber at the top, then on the other rows. If you
will, you may put a row of stoned Raisins of the Sun upon every row of
Marrow. Then cover the dish, and put it in an Oven to bake for half-an
hour; or till the Marrow be sufficiently baked.
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