Rice Cutlets

Ingredients

• Quarter of a pound of Rice
• Half a pound of Cold Meat
• One Onion
• Salt
• Cayenne
• Quarter of a pound of Suet
• Two ounces of Bread-crumbs

Method

1. 1

   Boil the rice and strain it.

2. 2

   Boil the onion and chop it up; chop the meat and the suet very small, and mix with the rice, bread-crumbs, and onion; sprinkle a little salt and cayenne pepper over it.

3. 3

   Mix well together with a little warm stock, cook a little to make a paste.

4. 4

   Let the mixture set in a plate; cut into the shape of mutton cutlets, egg and bread-crumb, and fry a golden brown.

5. 5

   Serve with fried parsley in the centre.

6. 6

   Sufficient for sixteen cutlets.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 54. The excerpt below is the record exactly as published.

Rice Cutlets. Ingredients. Quarter of a pound of Rice. Flalf a pound of Cold Meat. One Onion. Salt and Cayenne. Quarter of a pound of Suet. Two ounces of Bread-crumbs

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