Casserole of Rice and Liver

Ingredients

• 1 cup rice
• 1 quart water
• 2 tablespoons butter or other fat
• 2 tablespoons browned flour
• 1 pound lamb's or calf's liver
• 2 cups stock
• Salt and pepper

Method

1. 1

   Boil the rice in the water and mash smooth with the fat.

2. 2

   Season with salt and pepper to taste.

3. 3

   Line a well-greased casserole with the mixture, pressing the paste firmly against bottom and sides, leaving a large hollow in the center.

4. 4

   Set in a cold place until firm.

5. 5

   Meanwhile, boil the liver, drain, chop fine and season with salt.

6. 6

   Heat the soup stock, seasoned with caramel.

7. 7

   Make a brown sauce with the fat, browned flour and soup stock, and add the minced liver.

8. 8

   Fill the hollow in the center of the rice with the liver mixture, sprinkle with crumbs and brown in the oven.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 82. The excerpt below is the record exactly as published.

CASSEROLE OF RICE AND LIVER 1 cup rice 1 teaspoon caramel 1 quart water 2 tablespoons browned flour 2 tablespoons butter or other 2 tablespoons fat fat Crumbs 1 pound lamb's or calf's liver Salt and pepper 2 cups stock

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