Recipes > Meat > Casserole of Rice and Meat

Casserole of Rice and Meat


  • 1 large cup of rice
  • 1/2 pound of meat
  • 1/2 teaspoonful of salt
  • 1 small grated onion
  • 1 teaspoonful of minced parsley
  • pinch of cayenne
  • 1 teacupful of cracker crumbs
  • 1 beaten egg
  • stock or hot water
  • tomato sauce


This can be made of any kind of meat, but is nicest of veal or poultry. Boil rice till tender, and let it cool. Chop fine meat, and season with salt, onion, and parsley and cayenne. Add cracker crumbs and egg, and wet with stock or hot water enough to make it pack easily. Butter a tin mould, quart size best, and line the bottom and sides with rice about half an inch thick. Pack in the meat; cover with rice, and steam one hour. Loosen at edges; turn out on hot platter, and pour tomato sauce around it.


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The Easiest Way in Housekeeping and Cooking (1903).

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