Rice and Mutton (or Lamb) Scallop

Ingredients

• 2 cups cooked cold lamb or mutton cut into small dice
• 2 cups boiled rice
• 2 tablespoons butter
• 2 slightly beaten eggs
• salt and pepper

Method

1. 1

   Melt butter in large saucepan, add meat and rice, season with salt and pepper to taste.

2. 2

   When mixture is hot stir in the eggs and when mixture is very hot, serve.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 17. The excerpt below is the record exactly as published.

Rice and Mutton (or Lamb) Scallop. 2 cups cooked cold lamb or mutton cut into small dice 2 cups boiled rice 2 tablespoons butter 2 slightly beaten eggs, salt and pepper

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