Skillet Veal on Rice



3 cups hot cooked rice
1/4 cup butter or margarine
1/4 tsp. nutmeg
2 Tbsp. chopped parsley, if desired

Grease a small ring mold lightly. Combine all ingredients; turn into ring mold. Pack down with a spoon. Let stand about 2 minutes. Unmold on a serving dish. Or, turn rice mixture onto a serving dish and shape into a ring, using 2 spoons.

RICE-CARROT RING: Combine 3 cups hot cooked rice with 1/4 cup melted butter or margarine. Add 1 cup cooked shredded carrots and 1 Tbsp. minced sautéed onion; season to taste with salt and pepper. Turn mixture into a greased ring mold; pack down with a spoon. Let stand several minutes and unmold. Makes 4 servings.


1 lb. boneless veal, shoulder or rump
2 Tbsp. fat or cooking oil
2 Tbsp. salt
Dash pepper
1/2 cup hot water
1 can (11 oz.) condensed mushroom soup
1 can (3 oz.) sliced mushrooms
Hot Rice Ring

Cut veal into 1 1/2-inch cubes. Heat fat in a skillet. Add veal and brown on all sides, stirring often to brown meat evenly. Sprinkle with salt and pepper. Add water and bring to a boil; reduce heat and simmer, covered, 1 hour, or until tender.

Stir in undiluted mushroom soup. Drain the mushrooms, reserving liquid; stir mushrooms into meat mixture. Heat and stir will. Thin gravy with liquid from mushrooms, if necessary. Serve in Rice Ring garnished with paprika. Makes 4 servings.

Published by–COOKINDEX–Division of H.S. Stuttman Co., Inc, New York © Copyright 1958 Tested Recipe Institute, Inc. New York

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