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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Last weekend at an antique auction, I bought a maple cookbook stand full of vintage cookbooks. The books start in the mid 1930's and chronicle the owner's interest in American foods. One of the few exemptions is the Sherlock Holmes Cookbook . The publishing date is not given, but it was gifted to the owner in 1979. The book uses the fictional characters - Sherlock Holmes, Dr. Watson and Mrs. Hudson to recapture the charm of the 1890's in London. This was a typical lunch dish that Mrs. Hudson would have served to Detective Holmes and Dr. Watson. post your recipes. Ingredients:
4 ounces rice |
2 cups strong stock |
salt |
pepper |
curry powder |
1 lb tomato, chopped |
1/2 cup buttered bread crumb |
1/2 cup cheese, grated |
Directions:
1. Preheat oven to 350°F.
2. Cook the rice in stock seasoned with salt, pepper, and curry.
3. Put tomatoes in alternate layers with rice in a casserole.
4. Sprinkle with buttered bread crumbs and cheese.
5. Bake for 30 minutes.
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