NH Rice Mold with Lamb Filling
1 cup uncooked rice
2 cups cooked lamb
Lamb gravy
A few drops of onion juice
Salt to taste
Tomato sauce
Parsley
Boil the rice and line a good-sized bowl with it. Fill the center with the lamb, which has been put through the food chopper, and mix with salt, onion juice, and enough lamb gravy to moisten. Cover bowl. and set in a pan of hot water. and steam for twenty minutes or until thoroughly heated. Unmold on a platter. and surround with tomato sauce. A sprinkle of chopped parsley over the rice adds to its attractiveness Sce Menu V
RECIPE WAS FOUND IN
FROM CRIB TO COLLEGE The PARENTS Magazine Title registered US Patent Office and in Canada
May 1929 VOL IV No 5
May 1929 VOL IV No 5