Sheeps Rumps with Rice

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take six Rumps, put them into a Stew-pan with some Mutton Gravy, enough to fill it, stew them about Half an Hour, take them up and Jet them stand to cool, then put into the Liquor a Quarter of a Pound of Rice, an Onion stuck with Cloves, and a Blade or two of Mace; let it boil till the Rice is as thick as a Pudding, but take great Care it don’t stick to the Bottom, which you must do by stirring it often: In the mean Time take a clean Stew-pan, put a Piece of Butter into it, dip your Rumps in the Yolks of Eggs beat, and then in Crumbs of Bread with a little Nutmeg, Lemon-peel, and a very little Thyme in it, fry them in the Butter of a fine Brown, then take them out, lay them in a Dish to drain, pour out all the Fat, and toss in the Rice into that Pan; stir it all together for a Minute or two, then lay the Rice into the Dish, lay the Rumps all round upon the Rice, have ready four Eggs boil’d hard, cut them into Quarters, lay them round the Di ill with fry’d Parsley between them, and send it to Table.