RICE CUTLETS.
Required: Quarter of a pound of rice, ■alb. cold meat, one onion, salt and cayenne, suet, 2oz. breadcrumbs. Boil the rice and strain it. Boil the onion and chop it up, chop tho meat and suet very small and mix with tho rice, breadcrumbs and onion, and sprinkle a little salt and cayenne pepper over it. Mix well together with a little warm stock, and cook it a little to make a paste. Then spread this paste on a pinto to cool, marking it into six or eight divisions. When cold and easy to handle, shape tho mixture into cutlets, coat them with beaten egg and breadcrumbs, and fry them a golden-brown in deep, smoking fat. When done, drain well, and gently put a piece of parsley stalk in the end of each. Garnish with parsley and serve.
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https://paperspast.natlib.govt.nz/newspapers/NZH19310110.2.159.61.2
Bibliographic details
New Zealand Herald, Volume LXVIII, Issue 20768, 10 January 1931, Page 7 (Supplement)
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140RICE CUTLETS. New Zealand Herald, Volume LXVIII, Issue 20768, 10 January 1931, Page 7 (Supplement)
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