Avondale Pennsylvania 1912

November 21st 1912

Chartreuse of Meat and Rice                  

2 cups chopped cooked meat1 teaspoon salt

¼ teaspoon pepper

¼ teaspoon onion juice

1 tablespoon chopped parsley

1 egg

¾ cup soft bread crumbs

4 cups cooked rice

Season meat and mix with crumbs and beaten egg, adding enough gravy, stock or water to make it pack easily.  Line a well buttered mold with three cups of the rice, add meat mixture and cover with remaining rice.  Cover tightly and bake at 350degrees for one hour.  Serve with tomato sauce.  This dish may be put together and stored in the refrigerator until time for baking, or it may be baked and the covered mold kept in the refrigerator to be served cold. 

 

DAILY RECIPES BY CALENDAR

As an ongoing feature here, I will add to this each day the recipes out of several books I have that are dated or from calendar books

The list of names for the people who contributed recipes for these books are listed here;

https://kitchenrecipetreasures.com/2021/03/04/daily-recipes-by-calendar-family-names/

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563