Imperial Roast

Ingredients

• 2 cups diced stale bread
• 2 tablespoons vegetable fat
• 2 cups steamed rice
• 2 tablespoons flour
• */$ cup chopped ripe olives
• 2 stalks diced celery
• i cup chopped walnuts
• 4 tablespoons chopped onion
• 1 raw egg
• il/z cups milk
• 2 chopped hard-boiled eggs
• Savory and salt to taste

Method

1. 1

   Put the flour and fat into a saucepan, and stir until light brown.

2. 2

   Add savory, onion, and celery, and stir for a few moments.

3. 3

   Then add 0.5 cup of milk, stir smooth, and add the remainder of the milk.

4. 4

   Bring to a boil, salt to taste, pour over the diced bread, and let stand until cold.

5. 5

   Beat the egg, mix all ingredients except the rice, which is folded in last.

6. 6

   Press into oiled bread tins and bake until lightly browned.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 78. The excerpt below is the record exactly as published.

IMPERIAL ROAST 2 cups diced stale bread \y2 tablespoons vegetable fat 2 cups steamed rice 2 tablespoons flour */$ cup chopped ripe olives 2 stalks diced celery i cup chopped walnuts 4 tablespoons chopped onion 1 raw egg il/z cups milk 2 chopped hard-boiled eggs Savory and salt to taste

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