Rice Cutlets

Ingredients

• ½ lb. Cold Meat
• 2 oz. Rice
• Pepper and Salt
• 1 Egg
• Bread Crumbs
• Hot Fat

Method

1. 1

   Mince meat finely; if cold rice is available, use it; otherwise, boil some.

2. 2

   Mix rice and meat, season with nutmeg or lemon peel, and add fat if meat is lean.

3. 3

   Shape into cutlets, egg and bread crumb them, and fry in hot fat.

4. 4

   Dish in a circle and garnish with fried parsley.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 202. The excerpt below is the record exactly as published.

RICE CUTLETS. \ lb. Cold Meat . 2 oz. Eice . Pepper and Salt 1 Egg . Bread Crumbs . Hot Fat . Total Cost— 3if^. \\d. Id. Time — 5 Minutes. Mince the meat finely ; if there is any cold rice in the larder it will do ; if not, boil some. Mix the rice and meat well together, season and flavour with a little nutmeg or lemon peel ; if the meat is very lean add 2 oz. fat or beef suet. Shape into cutlets, egg and bread crumb them, and fry in hot fat ; dish in a circle and garnish with fried parsley. POTATO SAUSAGES. 3 Cold Potatoes . \ lb. Cold Meat

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