Rice, Savory, Casserole of

Ingredients

• a cupful of raw rice
• two quarts of boiling water
• the giblets of two chickens or of one turkey
• a table-spoonful of finely minced salt pork
• six olives, minced very small
• two well-beaten eggs

Method

1. 1

   Wash rice and boil in salted water.

2. 2

   Drain and dry.

3. 3

   Heat giblets and pork in gravy, season, and mix with rice.

4. 4

   Add eggs, pack in a mould, and cook in boiling water for two hours.

5. 5

   Serve with tomato sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 485. The excerpt below is the record exactly as published.

Rice, Savory, Casserole of. — Wash a cupful of raw rice ; put it over the fire in two quarts of boiling water, slightly salted, and boil hard for twenty minutes. Drain through a colander and set in an open oven five minutes to dry off. Each grain should be distinct and separate from the rest. Have ready the giblets of two chickens or of one turkey, which have been parboiled and chopped fine, also a table-spoonful of finely minced salt pork and six olives, minced very small. Heat this mixture in enough gravy or stock to cover it ; simmer for a minute, season well with paprika, salt, and onion-juice, thicken with browned flour, and stir the boiled rice into it, mixed with a fork, being careful not to break the rice. Lastly, add two well - beaten eggs

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