I dunno, it doesn’t look so bad to me.
Porcupine Meat Balls
1/2 cup raw rice
Mix rice with the hamburg, onion, and seasonings. Form into small balls, and brown on both sides in hot fat. Cover with soup and cook, covered, for 30 minutes or until rice is tender and meat balls double in size, with the rice sticking out of meat like porcupine bristles.
Mrs. Paul Dennis
In which case, then yes, raw rice is the correct option. But for cooking in the oven, I have a suggestion below.
This recipe is from the 34th page of the notebook; here’s the page in full (click to enlarge).Click to expand a longer explanation...
|In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.
[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.
Meat Ball — Mrs. [Baity?]
1-3/4 lbs. beef
raw cooked rice
Salt to taste
Form in balls.
Put in oven–
[Recipe ends here and is crossed out.]