To Bake Lamb and Rice

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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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.