Name: Casserole of Rice and Meat
Cuisine: American
Ingredients: undefined rice, steamed; undefined salt; undefined pepper; undefined cayenne; undefined celery salt; undefined onion juice; undefined lemon juice; undefined stock or water

Line a mould, slightly greased, with steamed rice. Fill the centre with two cups cold, finely chopped, cooked mutton, highly seasoned with salt, pepper, cayenne, celery salt, onion juice and lemon juice; then add one-fourth cup cracker crumbs, one egg slightly beaten, and enough hot stock or water to moisten. Cover meat with rice, cover rice with buttered paper to keep out moisture while steaming, and steam forty-five minutes. Serve on a platter surrounded 225with Tomato Sauce. Veal may be used in place of mutton.

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kitchen

Mould or ring mold Slightly greased, for shaping the casserole

kitchen

Steamer or pot with steaming rack For steaming 45 minutes

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1

Line a mould, slightly greased, with steamed rice.
2

Fill the centre with two cups cold, finely chopped, cooked mutton, highly seasoned with salt, pepper, cayenne, celery salt, onion juice and lemon juice; then add one-fourth cup cracker crumbs, one egg slightly beaten, and enough hot stock or water to moisten.
3

Cover meat with rice, cover rice with buttered paper to keep out moisture while steaming, and steam forty-five minutes.
4

Serve on a platter surrounded 225with Tomato Sauce.
5

Veal may be used in place of mutton.

Casserole of Rice and Meat

Ingredients

Required Gear

Instructions