Casserole of Rice and Meat

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 cup rice
  • 3 cups boiling water
  • 1 teaspoon salt
  • 2 cups cold cooked meat
  • 1 teaspoon chopped onions
  • ½ teaspoon salt
  • 2 tablespoons cracker crumbs
  • ¼ teaspoon celery salt
  • 1 egg
  • teaspoon pepper
  • 1 cup hot water or stock
  • teaspoon poultry seasoning


    Steam the rice twenty minutes. Chop the meat very fine, add all seasonings, then the beaten egg, cracker crumbs, and stock, or hot water enough to pack it easily. Line the bottom and sides of a greased mould or small bread tin one-half inch thick with the cooked rice, pack in the meat, cover closely with rice, then cover with greased paper and steam forty-five minutes! Loosen around the edge of mould, turn out upon a hot platter and pour Tomato Sauce, around it. Garnish top with parsley.