Sausage and Rice. Time—¾ hour.
½ lb. choriza (sausage), ¼ lb. rice, 1 pint boiling water, a pinch of saffron.
Wash and drain the rice well, put it in a saucepan with the saffron and boiling water. Skin the sausage, place it on the top of the rice, and simmer very gently till the rice swells and soaks up all the water. Serve the sausage in a ring of rice. Sausage cooked alone should simmer about 20 minutes.