Thursday, January 13, 2011

Casserole of Rice and Lamb

Line a casserole dish, slightly buttered, with steamed rice. Fill the center with two cups of cold, finely chopped lamb, well seasoned with salt, pepper, cayenne, celery salt, onion juice, and lemon juice; then add one-fourth cup cracker crumbs, one egg, slightly beaten, and enough hot stock or water to moisten. Cover lamb with rice, cover rice with buttered foil to keep out moisture while steaming, and steam for 45 minutes at 300 degrees.

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