Veal, with Rice, to stew

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For the rice
For the veal layer
Instructions (7)
  1. Boil half a pound of rice in three quarts of water in a small pan with some good broth, about a pint, and slices of ham at the bottom, and two good onions.
  2. When it is almost done, spread it, about twice the thickness of a crown-piece, over a silver or delft dish in which it is to be served [it must be a dish capable of bearing the fire].
  3. Lay slices of veal and ham alternately—the veal having already been dressed brown.
  4. Cover the meat with rice in such a manner that it cannot be seen.
  5. Put your dish upon a hot stove.
  6. Brown the rice with a salamander.
  7. Drain off the fat that may be in the dish, and serve it dry, or, if it is preferred, with any of the good sauces, for which there are directions, poured under it.
Original Text
Veal, with Rice, to stew. Boil half a pound of rice in three quarts of water in a small pan with some good broth, about a pint, and slices of ham at the bottom, and two good onions. When it is almost done, spread it, about twice the thickness of a crown-piece, over a silver or delft dish in which it is to be served [it must be a dish capable of bearing the fire]. Lay slices of veal and ham alternately—the veal having already been dressed brown. Cover the meat with rice in such a manner that it cannot be seen; put your dish upon a hot stove; brown the rice with a salamander; drain off the fat that may be in the dish, and serve it dry, or, if it is preferred, with any of the good sauces, for which there are directions, poured under it.
Notes
—