Casserole of Rice and Meat

Ingredients

• Boil a large cup of rice till tender
• Chop fine half a pound of meat
• season with half a teaspoonful of salt
• a small grated onion
• a teaspoonful of minced parsley
• a pinch of cayenne
• Add a teacupful of cracker crumbs
• a beaten egg
• Butter a tin mould

Method

1. 1

   Boil rice until tender and cool.

2. 2

   Chop meat and season.

3. 3

   Mix with cracker crumbs and egg, wet with stock.

4. 4

   Butter a mould, line with rice, pack in meat, cover with rice, and steam for one hour.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 85. The excerpt below is the record exactly as published.

e beaten egg and the pint of cream sauce. Spread on a platter to cool, and when cool make into shapes, either corks or like pears ; dip in egg and crumbs, and fry in boiling fat. Oyster, sweetbread, and veal croquettes are made by the same form, using a pint of chopped oysters. To the sweet- breads a small can of mushrooms may be added cut in bits. POULTRY. 169 Salmi of Ducks or Game. Cut the meat from cold roast ducks or game mto small bits. Break the bones and trimmings, and cover with stock or cold water, adding two cloves, two pepper-corns, and a baj^-leaf or pinch of sweet herbs. Boil till reduced to a cupful for a pint of meat. Mince two small onions fine, and fry brown in two tablespoonfuls of butter ; then add two tablespoonfuls of flour and' stir till deep brown, adding to it the strained broth from the bones. Put in the bits of meat with one tablespoonful of lemon juice and one of Worcestershire sauce. Simmer for fifteen minutes, and at the last add, if liked, six or eight mushrooms and a glass of claret. Serve on slices of fried bread, and gar- nish with fried bread and parsley. Casserole of Eice and Meat. This can be made of any kind of meat, but is nicest of veal or poultry. Boil a large cup of rice till tender, and let it cool. Chop fine half a pound of meat, and season with half a teaspoonful of salt, a small grated onion, and a teaspoonful of minced parsley and a pinch of cayenne. Add a teacupful of cracker crumbs and a beaten Qgg, and wet with stock or hot water enough to make it pack easily. Butter a tin mould

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