Savoury Casserole of Rice
www.gutenberg.org
2 of 5 items checked · 4 aisles
Meat & Poultry
Dairy & Eggs
- Checked by You
Pantry / Durable
- Checked by You
Archive recipe
A historic Victorian British dish of /2 lb. of rice, weak stock, fat ham and clarified butter. Adapted from Savoury Casserole of Rice, from The Book of Household Management (1861).
Adapted from Savoury Casserole of Rice, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/savoury-casserole-of-rice.md.
The dish
2 of 5 items checked
www.gutenberg.org
2 of 5 items checked · 4 aisles
Wash the rice in two or three waters, drain it well, and put it into a stewpan with the stock, ham, and salt
Cover the pan closely, and let the rice gradually swell over a slow fire, occasionally stirring, to prevent its sticking
When it is quite soft, strain it, pick out the pieces of ham, and, with the back of a large wooden spoon, mash the rice to a perfectly smooth paste
Well grease a mould and turn it upside down for a minute or two, to drain away the fat, should there be too much
Put some rice all round the bottom and sides of it
Place a piece of soft bread in the middle, and cover it with rice
Press it in equally with the spoon, and let it cool
Dip the mould into hot water, turn the casserole carefully on to a dish, mark where the lid is to be formed on the top, by making an incision with the point of a knife about an inch from the edge all round
Put it into a very hot oven
Brush it over with a little clarified butter, and bake about 1/2 hour, or rather longer
Carefully remove the lid, which will be formed by the incision having been made all round, and remove the bread, in small pieces, with the point of a penknife, being careful not to injure the casserole
Fill the centre with the ragoût or fricassee, which should be made thick
Put on the cover, glaze it, place it in the oven to set the glaze, and serve as hot as possible
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)