Rice Cutlets with Meat
From The week end novels book of cookery, 1920
Presented as published in 1920. 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 week end novels book of cookery (1920) by Allied Newspapers Limited, page 6. The excerpt below is the record exactly as published.
Rice Cutlets with Meat. 4ozs. cold meat loz. butter Zozs. riee loz. breadcrumbs Seasoning Cayenne pepper if liked Boil rice and strain. Mince or finely chop meat, and add to rice. Add season- ing, butter and crumbs. Mix to a paste, adding a little milk if necessary. Divide into equal pieces and form into the shape of cutlets. Coat with egg and crumbs. Fry in deep fat. Stick an inch long piece of dry macaroni into the end of each. r $a 68 6 By bf Ke gt he Se Sy 1 6 A ER A OP 9 HO « OR 6 i Fe C PR 6 Pf FS Ft Fils 6 FS Pet Fe Ke F Pe Fh Ne PE Pe 5 eS PE gp) 2m 6 9 tt 6 bef 9 eae 9a SS 8 9 OFF PS PS A Rah PS I Oa 6 9 § 2 aed fhe 0 Pe 8 fw i Pt 9s 1698 9 apt 8 Sept 9a i ot % ( t t ( ( ( ( ( ( t ( t H d t ( ( hatin tie i) tees 14 WEEK END NOVELS| Ble 6 i Rie 6 Pa 6 BR 6 Pe 6 8 6 OE 6 P< 6 fa 6 a 6 8 Sn 5 Pe 6 FL P< Sf OS 6 9S 6 9S Hot Meat Gallantine. $lb. cooked meat 1 teaspoon chopped parsley 2ozs. breadcrumbs 2 eggs Half a small onion Seasoning 1 gill stock or water Grease a round cake tin and coat with browned crumbs. Mince or finely chop meat; chop onion and parsley. Put all ingredients into bowl and mix well. Turn into prepared tin. Cover with greaseproof paper. Put an old saucer on top, and stand a weight or a flat-iron on it. Bake in moderate oven 8 hour. Carefully turn out on to hot dish and serve hot with tomato sauce. Kedgeree. $lb. cooked dried haddock - 4ozs. rice
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