Rice en Casserole

Ingredients

• 2 cups chopped cold meat
• 3 eggs
• 1/2 cup milk
• 2 cups boiled rice
• 2 tablespoons butter or other fat
• 2 tablespoons tomato catchup
• Salt
• Celery-salt

Method

1. 1

   Season the meat and pile it in the center of an oiled casserole.

2. 2

   Mix the eggs, milk, rice, fat and seasonings.

3. 3

   Pour over the meat, cover, and bake (350° F.) for twenty minutes.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 82. The excerpt below is the record exactly as published.

2 tablespoons butter or other 2 tablespoons fat fat Crumbs 1 pound lamb's or calf's liver Salt and pepper 2 cups stock Boil the rice in the water and mash smooth with the fat. Season with salt and pepper to taste. Line a well-greased casserole with the mixture, pressing the paste firmly against bottom and sides, and leaving a large hollow in the center. Set in a cold place until firm. ^Meanwhile boil the liver, drain, chop fine and season with salt. Heat the soup stock, seasoned with caramel. Make a brown sauce with the fat, browned flour and soup stock, and add the minced liver. Fill the hollow in the center of the rice with the liver mixture, sprinkle with crumbs and brown in the oven. NEW DELINEATOR RECIPES 191 RICE EN CASSEROLE 2 cups chopped cold meat 2 tablespoons butter or other 3 eggs fat Vi cup milk 2 tablespoons tomato catchup 2 cups boiled rice Salt Celery-salt

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