Casserole of Rice and Meat

Ingredients

• 2 cups chopped, cooked meat
• 1 teaspoon salt
• 1/2 cup bread crumbs
• 1 egg (may be omitted)
• 3 cups boiled rice
• stock or gravy

Method

1. 1

   Season meat and mix with crumbs and beaten egg; add enough stock to make it pack easily.

2. 2

   Line a mold with rice, fill with the meat, cover with the remainder of rice, cover tightly and steam for 45 minutes.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 21. The excerpt below is the record exactly as published.

Casserole of Rice and Meat—2 cups chopped, cooked meat, 1 teaspoon salt, 42 cup bread crumbs, Blue Ribbon pepper, parsley, 1 egg (may be omitted), 3 cups boiled rice, onion juice, stock or gravy. Season meat and mix with crumbs and beaten egg; add enough stock to make it pack easily. Line a mold with 3 cups rice, fill with the meat, cover with the remainder of rice, cover tightly and steam 45 minutes. Shepherd’s Pie—2 cups chopped roast beef, gravy, 2 cups mashed potatoes, seasoning. Combine ingredients, except potatoes. Place in a buttered baking dish, and cover with mashed potatoes. Brush with beaten egg. Bake until the potatoes are slightly browned. Browned Hash—1 cup meat, 2 cups mashed potatoes, 1g cup boiling water, 34 tablespoon fat, seasoning, onion juice. Put the mixture in a frying pan in which 1 tablespoon fat has been heated. Spread smoothly, cook over moderate heat so it will brown slowly and not burn. Cook about 4% hour and do not stir. Fold like an omelet. ‘(The same mixture may be made into small cakes and browned.) Scalloped Veal—2 cups chopped, cooked veal, 2 cups thin white sauce, 1 cup bread crumbs,

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