Veal, Brisket of, and Rice
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake the rice in the mould is about three-quarters of an hour. Sufficient for six or eight persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2105. The excerpt below is the record exactly as published.
Veal, Brisket of, and Rice.— Cut a brisket of veal into neat pieces, and stew it according to the directions already given. Boil a pint of washed rice very gradually in a little more than a quart of broth till it is tender and has absorbed all the moistm-e. Butter the in- side of a plain mould, and line it with the boiled rice an inch and a half thick. Put the veal into the centre with a little of the thicken- ing sauce. Cover the stew with rice
Cook this with the app: pantry check, scaling, and the assistant.