Casserole of Rice and Meat

Ingredients

• two cups of cold, chopped, fine cooked mutton
• one-fourth cup cracker crumbs
• one egg slightly beaten
• Line a mould, slightly buttered, with steamed rice.
• seasoned highly with salt, pepper, cayenne, celery salt, onion juice and lemon juice

Method

1. 1

   Line a mould, slightly buttered, with steamed rice.

2. 2

   Fill the centre with two cups of cold, chopped, fine cooked mutton seasoned highly with salt, pepper, cayenne, celery salt, onion juice and lemon juice, then add one-fourth cup cracker crumbs, one egg slightly beaten and enough hot stock or water to moisten.

3. 3

   Cover meat with rice, cover rice with buttered paper to keep out moisture while steaming, and steam for 45 minutes.

4. 4

   Serve on a platter surrounded with tomato sauce.

5. 5

   Veal or chicken may be used instead of mutton.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 61. The excerpt below is the record exactly as published.

CASSEROLE OF EICE AND MEAT. Line a mould, slightly buttered, with steamed rice. Fill the centre with two cups of cold, chopped, fine cooked mutton seasoned highly with salt, pepper, cayenne, celery salt, onion juice and lemon juice, then add one-fourth cup cracker crumbs, one egg slightly beaten

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