No. 4156 — White Rice Sausages
English historical translation of Molokhovets recipe No. 4156 from the 1901 Russian cookbook, retaining original methods and measures.
Blanch 1 pound (2 glasses) rice in boiling water, bring to the boil once and drain.
Boil 4½ glasses milk with ½ pound butter or 1 glass pork fat. Add the rice and stir until half-cooked.
Add ½ pound sugar rubbed over the zest of one lemon, ¼ glass crushed sweet almonds, about fifteen bitter almonds, ½ pound (1½ glasses) scalded small currants and 3 zolotniks cinnamon.
When the porridge has cooled, beat in 10 eggs and mix.
Fill casings leaving about one-third empty, tie and boil for one hour.
Before serving, put in a saucepan, baste with butter and roast in a hot oven until browned on all sides.
Serve as an appetiser or before broth. Half the batch serves six.