RICE A LA RISTON
From 1916:
One cup white stock or boiling water,
2 thin slices bacon,
½ medium-sized cabbage,
¼ cup boiled rice,
½ teaspoon chopped parsley,
salt and pepper to taste.
Chop bacon finely; add cabbage finely chopped and moisten with the boiling water or stock. Cook slowly uncovered for 30 minutes. Add the rice, parsley, salt and pepper and cook 15 minutes longer.
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