Mexican Rice

Ingredients

• Cook a quarter of a pound of rice
• in three-quarters of a pint of white stock
• Stir in one ounce of butter.
• For the mince we require six ounces of cold meat,
• one gill of good brown stock,
• half an ounce of butter,
• half an ounce of flour.
• add a little catsup or Harvey's sauce
• season,

Method

1. 1

   Cook the rice in the stock until it becomes quite tender and thick, adding more stock if necessary.

2. 2

   Stir in the butter.

3. 3

   Press the rice into a hot wet border mould.

4. 4

   Turn out at once onto a hot dish.

5. 5

   Fill in the centre with a well-flavoured mince.

6. 6

   Garnish with hard-boiled egg, cut into quarters lengthways, and chopped parsley.

7. 7

   Make a sauce of the stock, flour and butter, season, add the cold meat, re-heat, and use.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 30. The excerpt below is the record exactly as published.

Mexican Rice. Cook a quarter of a pound of rice in three-quarters of a pint of white stock until it becomes quite teiider and thick, adding more stock if necessary. Stir in one ounce of butter. Season. Press the rice in^to a hot wet border mould. Turn out at once on to a hot dish. Fill in the centre with a well-flavoured mince. Garnish with hard-boiled egg, cut into quarters lengthways, and chopped parsley. Pour round tomato sauce. For the mince we require six ounces of cold meat, one gill of good brown stock, half an ounce of butter, half an ounce of flour. Make a sauce of the stock, flour and butter, season, add a little catsup or Harvey's sauce

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