Potted Rice and Meat for Sandwiches
From The victory cookery book, 1918
Presented as published in 1918. 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 The victory cookery book (1918) by Peel, C. S. Mrs, page 63. The excerpt below is the record exactly as published.
Potted Rice and Meat for Sandwiches Materials.—4 oz. meat, 4 oz. rice, a little stock, salt to taste, pepper and a pinch of spice, 2 oz. fat
Cook this with the app: pantry check, scaling, and the assistant.