Casserole of Rice

Ingredients

• a pound of rice
• a quart of gravy
• a couple of ounces more of butter

Method

1. 1

   Prepare rice as for pudding, substituting veal broth for milk.

2. 2

   Fill the casserole with a rich mince or fricassee, and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 317. The excerpt below is the record exactly as published.

CASSEROLE OF RICE, Proceed exactly as for Gabrielle s pudding (see Chapter XXI.), but substitute good veal broth or stock for the milk, and add a couple of ounces more of butter. Fill the casserole when it i§ * A larger proportion of cream and butter well dried into the potatoes over a gentle fire after they are mashed, will render the crust of the pasty richer and finer. S52 modern Cookery* [chap, xviit. emptied, with a rich mince or fricassee, or with stewed oysters in a bechamel sauce. French cooks make a very troublesome and elabo- rate affair of this dish, putting to the rice to make it “ mellow ,” a great deal of pot-top fat, slices of fat ham, &c., which must after- wards be well drained off, or picked out from it ; but the dish, made as we have directed, will be found excellent eating, and of very elegant appearance, if it be moulded in a tasteful shape. It must have a quick oven to colour, without too much drying it. The rice for it must be boiled sufficiently tender to be crushed easily to a smooth paste, and it must be mashed with a strong wooden spoon against the sides of the stewpan until all the grains are broken. It may then, when cool, be made like a raised pie with the hands, and decorated with a design formed on it with a carrot cut into a point like a graver. For a large casserole, a pound of rice and a quart of gravy

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