Tinned-Meat-and-Rice Pudding

Ingredients

• 1 teacup ful of rice
• 1 table-spoonful of finely-chopped onion
• a small lump of butter
• 1 pint of milk
• small quantities of pepper
• small quantities of salt
• small quantities of powdered mace
• small quantities of nutmeg
• two eggs
• 1 table-spoonful of flour
• two or three thick slices of tinned Meat
• a few pieces of the fat of the Meat

Method

1. 1

   Wash the rice and put it into a saucepan with the onion, butter, and milk.

2. 2

   Season with pepper, salt, mace, and nutmeg, and stew until tender.

3. 3

   Butter a pie-dish and line it with slices of tinned Meat.

4. 4

   Beat the eggs with flour until creamy, then stir into the cooked rice.

5. 5

   Turn the rice over the Meat, smooth it, and add pieces of fat on top.

6. 6

   Bake in a brisk oven until beginning to brown.

7. 7

   Serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 505. The excerpt below is the record exactly as published.

Tinned-Meat-and-Rice Pudding. — Wash 1 teacup ful of rice, put it. into a saucepan with 1 table-spoonful of finely- chopped onion, a small lump of butter, and 1 pint of milk ; season with small quantities of pepper, salt, powdered mace, and nutmeg, and stew it over a moderate fire until tender. Butter a pie-dish, and line the bottom with two or three thick slices of tinned Meat. Break two eggs in a basin, mix J table-spoonful of flour with them, and beat until creamy. When the rice is cooked, move it to the side of the fire, and stir the beaten eggs in quickly. Turn the rice over the Meat, smooth it with a spoon, and put a few pieces of the fat of the Meat

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