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Lamb with Rice
From Cassell's dictionary of cookery, 1892
Serves 3
Time to roast, twelve minutes per pound. Sufficient for six or seven persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 809. The excerpt below is the record exactly as published.
Lamb with. Rice.— Three-parts roast a loin, breast, or small fore-quarter of lamb. Cut it into neat pieces, strew a little salt and pepper over these, and lay them in a deep dish, with as much nicely-flavoured stock as wiU just cover the bottom of the dish. Boil half a pound of rice with a quart of 'vater, two ounces of butter, and a blade of mace, until the rice is quite tender, and the water absorbed. Add a little salt, and beat the rice thoroughly ; then mix with it the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.