Rice Balls of Cold Chicken
From Hilda's diary of a Cape housekeeper, 1902
Can be quicker by pressing rice into spoons.
Presented as published in 1902. 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 Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 77. The excerpt below is the record exactly as published.
Rice Balls of Cold Chicken. — Before I for- get it I shall .note down another way of doing up cold meat. The first (Miss Gapper’s) is for cold chicken, and though rather troublesome to make is very nice for a small dish for luncheon or for breakfast, so is worth the trouble. Besides the remains of chicken you will want | lb. rice, i quart of stock or white broth, and 2 ozs. butter. Wash the rice well, and set the stock to boil, add the rice and let it boil gently for half-an-hour. Now add the butter and let it simmer till the rice is dry and soft, then set the rice to get cold. Mince the cold chicken very fine, flavour with lemon-peel, pepper and salt, half a teaspoonful of sugar and a little butter. Shape the rice in balls, then hollow out the inside and fill with chicken, then cover the hole with the rice, dip the balls in egg, sprinkle with fine bread-crumbs
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Cook this with the app: pantry check, scaling, and the assistant.