Baked Rice with Minced Meat

Ingredients

• rice
• the pulp of two tomatoes
• one onion
• a large piece of butter
• the yolks of two or three eggs
• a touch of carraway or cinnamon
• pepper
• salt
• a ragout of mince meat or minced livers

Method

1. 1

   Wash the rice well and boil in water for five minutes, strain, and put it over the fire in a stewpan with the pulp of two tomatoes, one onion, pepper and salt, and a large piece of butter, and stew till tender.

2. 2

   Mix well into it the yolks of two or three eggs, well beaten.

3. 3

   Line a mould with the mixture of boiled rice and eggs, one inch thick.

4. 4

   Put into it a ragout of mince meat or minced livers, fill up and cover with the mixture of boiled rice and eggs, put it into a quick oven and bake for an hour.

5. 5

   Turn it out and pour over it some good gravy.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 58. The excerpt below is the record exactly as published.

Rice.) Wash the rice well and boil in water for five minutes, strain, and put it over the fire in a stewpan with the pulp of two tomatoes, one onion, pepper and salt, and a large piece of butter, and stew till tender. Take* it from the fire and mix well into it the yolks of two or three eggs, well beaten. Line a mould with the mixture of boiled rice and eggs, one inch thick, so that the mould is lined throughout. Put into it a ragout of mince meat or minced livers of poultry, with a touch of carraway or cinnamon

Cook this with the app: pantry check, scaling, and the assistant.