Home › Soups › South Carolina Rice Pie

South Carolina Rice Pie

1 qt. cooked meat 1 cup rice 1 cup tomato 2 tablespoons butter 4 hard boiled eggs 1 onion 1 large potato 1 ounce fat salt pork 2 teaspoons salt 1/8 teaspoon pepper If beef or veal is used allow one-quarter fat; if mutton, trim away all fat and substitute 2 ounces of butter. The meat should be cut in shavings and lightly measured. If meat is tough add 1 pint of stock and simmer until tender; if it does not need the simmering add cold gravy freed from all fat and water enough to moisten well. Chop 1 onion, potato and pork; blanch, drain and fry gently to a light yellow; add to the meat with the seasonings; sweet herbs or spice may be added. Let it heat through, stirring carefully. Cook 1 cup of rice, season with 1 cup of stewed and strained tomatoes; add the butter and the egg sliced. Turn the hashed meat into a buttered baking dish, place the rice over top. Handle carefully so as not to crush the rice or break the egg. Cut 2 eggs in 4 pieces each and press them into the rice on top. Put a bit of butter on each slice and set in a moderate oven for half an hour. Do not let the meat get too dry.

Make chicken or rice pie in the same way, but leave out the potato; 1 cup of rich milk may be substituted for the potato.--Mrs. W. P. Ferguson, Columbus, S. C.