Veal and Rice

Ingredients

• Put the scrag end of a neck of veal
• with a half tablespoonful of salt
• half a pound of bacon or salt pork
• half a pound of rice
• an onion stuck with six cloves

Method

1. 1

   Put the scrag end of a neck of veal into a pot half full of boiling water, with a half tablespoonful of salt, half a pound of bacon or salt pork, half a pound of rice, and an onion stuck with six cloves; boil it gently for three hours, and then serve it hot; put the meat in the middle of the platter, and the rice laid around it.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 16. The excerpt below is the record exactly as published.

VEAL AND RICE. 37 the meat, and bake half an hour in a good oven, basting every five minutes with the gravy. Transfer the veal to a hot dish ; thicken the gravy in the pan with browned flour wet with cold water, boil up, and serve in a boat. — Marion Harland. The Post , Washington, D.C. Veal and Rice. Put the scrag end of a neck of veal, which you can usually buy for ten cents, into a pot half full of boil- ing water, with a half tablespoonful of salt, and half a pound of bacon or salt pork (cost six cents), half a pound of rice (cost five cents), and an onion stuck with six cloves

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