1911 Timbale of Rice

1st Prize winner in the 1 Oct 1911 Sunday Times (reference)

Ingredients:

  • 1 teacup of rice

  • 1 lb (450g) cooked meat

  • 2 tablespoons of breadcrumbs

  • ½ small onion

  • ¼ pint (125 ml) stock

  • salt and pepper

  • 1 teaspoon chopped parsley

  • 1 oz (30g) butter

  • 1 egg

Method:

  1. Boil rice till tender then put on a sieve to drain

  2. Chop meat finely and mixed with finely chopped onion, salt, pepper and parsley

  3. Add breadcrumbs and egg to meat mixture and mix well then add stock.

  4. Butter a mould, then line with rice and then put meat mix in and cover the top with rice.

  5. Steam for ¾ hour then turn out on serving plate.

  6. Serve hot with tomato sauce.

Prize awarded to Miss E. Hancock, 169 Holland-street, East Fremantle