Lamb and Rice

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (14)
  1. Take a neck and loin of lamb and half roast it.
  2. Take it up and cut it into steaks.
  3. Put half a pound of rice into a quart of good gravy with two or three blades of mace and a little nutmeg.
  4. Cook over a stove or slow fire until the rice begins to thicken.
  5. Take it off the heat and stir in a pound of butter.
  6. When the butter is quite melted, stir in the yolks of six beaten eggs.
  7. Butter a dish all over.
  8. Season the lamb steaks with a little pepper and salt.
  9. Dip the steaks in a little melted butter.
  10. Lay the steaks into the prepared dish.
  11. Pour the gravy that comes out of the lamb over the steaks.
  12. Pour the rice mixture over the lamb.
  13. Beat the yolks of three eggs and pour all over the dish.
  14. Send to the oven and bake for better than half an hour.
Original Text
To bake Lamb and Rice. TAKE a neck and loin of lamb, half roast it, take it up, cut it into steaks, then take half a pound of rice, put it into a quart of good gravy, with two or three blades of mace, and a little nutmeg; Do it over a stove or slow fire till the rice begins to be thick, then take it off, stir in a pound of butter, and when that is quite melted stir in the yolks of six eggs, first beat; then take a dish and butter it all over, take the steaks and put a little pepper and salt over them, dip them in a little melted butter, lay them into the dish, pour the gravy which comes out of them over them, and then the rice, beat the yolks of three eggs and pour all over, send it to the oven, and bake it better than half an hour.
Notes
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