Rice Pie

Ingredients

• quart or more water
• large potato
• medium-sized onion
• large slice fat salt pork
• half teaspoon allspice
• pint rice
• half can large tomatoes
• large tablespoon butter

Method

1. 1

   Mince roast beef and put into a stewpan with water.

2. 2

   Chop onion, potato, and pork, add with seasonings, and boil till gravy is reduced.

3. 3

   Boil rice in salted water, drain, and steam.

4. 4

   Stir in tomatoes and butter.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 528. The excerpt below is the record exactly as published.

medium-sized onions boiled quite done, and season with pepper, salt, tablespoon butter, gill Bweet milk, and two or three eggs. Bake as directed for Baked Omelet, or simply bake in oven eight minutes. Parsnip. — Boil till tender, mash, season and fry in one large cake in frying-pan, or add yolks of eggs little flour or cracker dust and fry in small cakes. New Pease. — Cut up an onion and head of lettuce and add to quart shelled pease with very little water, cook till tender, add beaten egg and naif teaspoon sugar and serve. Rice Pie, — Take cold remains of roast beef, mince very fine, and put into a stewpan with quart or more water ; chop fine medium- sized onion, large potato, and large slice fat salt pork ; put these with salt, pepper, and half teaspoon allspice into saucepan with meat, and boil steadily till gravy is reduced two-thirds, and meat tender ; while this is cooking, take pint rice and boil in plenty of VEGETABLES. 609 water with salt to taste ; when grains become tender, drain oflF water and set back on stove to steam, first turning it carefully over from bottom of pot with a spoon to allow steam to pass through ; if pro- perly cooked the grain should all stand separately though perfectly tender ; take half can large tomatoes, stewed till smooth and free from lumps ; stir into rice large tablespoon butter

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