Veal and Rice

Ingredients

• 1/2 cup rice
• 1 sliced onion
• 2 1/2 pounds veal
• 6 tablespoons water
• 2 tablespoons butter
• 1 tablespoon meat extract

Method

1. 1

   Boil the rice in salt water till soft.

2. 2

   Cut the veal into cubes.

3. 3

   Heat the butter in a kettle; add the meat and sliced onion; leave until yellow.

4. 4

   Then add the rice, which has been thinned with water and meat extract, and Parmesan cheese if desired.

5. 5

   Put the closed kettle in the cooker for forty-five minutes using one radiator.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 160. The excerpt below is the record exactly as published.

VEAL AND RICE Vi cup rice 1 sliced onion 2V2 pounds veal 6 tablespoons water 2 tablespoons butter 1 tablespoon meat extract

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