Baked Rice and Ham
A historical recipe from Better Meals for Less Money, by Marietta McPherson Greenough (1917).
A historical recipe
Better Meals for Less Money, by Marietta McPherson Greenough (1917). Project Gutenberg eBook #34509.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1/2 cup rice 1/2 cup cooked ham finely chopped 2-1/2 cups stock or water 1 tablespoon onion finely chopped 2 cups milk 2 tablespoons carrot finely chopped Wash rice, place in greased baking dish;
- add liquid, ham, vegetables, and salt if necessary.
- Bake slowly for three hours, stirring occasionally during the first hour.
- Ham stock or corned beef stock may be used, and any cooked meat substituted for ham.
- Serve with boiled spinach or dressed lettuce.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Chef's knife
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Cutting board
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Wooden spoon