Meat and Rice Mould

Ingredients

• | lb. cooked meat
• 2 ta.ble-sps. chopped onion
• 3 oz. rice
• 1 oz. butter or dripping
• £ pt. stock
• 1 tea - sp. chopped parsley
• Salt
• Pepper
• A pinch of nutmeg
• 1 or 2 eggs

Method

1. 1

   Wash rice, boil in water, strain, and rinse.

2. 2

   Return to saucepan with butter, onion, and stock, simmer until soft.

3. 3

   Add chopped meat, season, and stir in beaten eggs.

4. 4

   Grease a mould, fill, and steam until firm.

5. 5

   Serve with gravy or sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 407. The excerpt below is the record exactly as published.

Meat and Rice Mould | lb. cooked meat. 2 ta.ble-sps. chopped onion 3 oz. rice. 1 oz. butter or dripping. £ pt. stock. First wash the rice, put it into a saucepan with cold water to cover it, and bring to the boil. Strain and rinse the rice with fresh cold water. This is to prevent the rice tasting so very gluey, as it would otherwise do. Return the rice to the saucepan with the butter or dripping, chopped onion and stock, and simmer slowly until soft. More stock may be added if necessary, but when finished the rice mixture must not be too liquid. Add to it the meat finely chopped. Season with pepper, salt, and a pinch of nutmeg, and, lastly, stir in the eggs well beaten. Grease a plain mould or basin, just large enough to hold the mixture ; sprinkle the chopped parsley inside, or, if preferred, line the inside with browned bread-crumbs and then fill up. Steam the mould in the oven or over the 1 tea - sp. chopped parsley. Salt. Pepper. A pinch of nutmeg. 1 or 2 eggs

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