Meat and Rice Cakes
From Cookery for every household, 1914
Serves 4
Care must be taken that neither the rice nor the meat is too soft.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 406. The excerpt below is the record exactly as published.
£ lb. cooked meat. | lb. cooked potato. 2 table - sps. melted butter or dripping. A pinch of nutmeg. Grated lemon rind. 1 dessert - sp. chopped parsley. Salt. Pepper. A little sauce or gravy. 1 dessert-sp. flour. Egg and bread-crumbs. Trim the meat and put it once or twice through the mincing machine, or chop it very finely. Sieve the potato and put it into a basin with the meat Meat and Potato Cones and parsley. Add the melted butter or dripping, and season with salt, pepper, a pinch of nutmeg, and a little grated lemon rind. Bind all together with sauce or gravy, or some beaten egg. Form the mixture into cone shapes, using a little flour, COLD MEAT REDRESSED 255 Then egg and bread-crumb them, and fry until brown in boiling fat. Sufficient for 8 or 10 cakes. 1038. Meat and Rice Cakes Make in the same way as last recipe, using well- cooked rice instead of the sieved potato, and shaping the mixture into round flat cakes. The remains of curry are very good for these cakes, but care must be taken that neither the rice nor the meat is too soft. 1039. Meat Cakes with Poached Eggs Seasoning
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