Casseroles

Ingredients

• Half a pound of ground rice
• two ounces of butter
• one quart of water
• one egg
• a few breadcrumbs
• salt to taste

Method

1. 1

   Put the water in a saucepan on the fire, and, when it is boiling, stir the rice in gradually, and add the salt.

2. 2

   Boil together for ten minutes, or until the rice is thick and firm, then add the butter, and boil for five minutes longer.

3. 3

   Pour the mixture on a flat dish, and spread it two inches thick.

4. 4

   When nearly cold, cut it out into casseroles with a cutter two or three inches deep, and one and a half inches in diameter.

5. 5

   Egg and breadcrumb each casserole, and place them in a cool place until required for dishing up; then fry them in boiling fat until a nice brown colour.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 20. The excerpt below is the record exactly as published.

Casseroles. Half a pound of ground rice, two ounces of butter, one quart of water, one egg, a few breadcrumbs, and salt to taste

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