Cookery for every household

First wash the rice, put it into a saucepan with cold water to cover it, and bring to the boil. Strain and rinse the rice with fresh cold water. This is to prevent the rice tasting so very gluey, as it would otherwise do. Return the rice to the saucepan with the butter or dripping, chopped onion and stock, and simmer slowly until soft. More stock may be added if necessary, but when finished the rice mixture must not be too liquid. Add to it the meat finely chopped. Season with pepper, salt, and a pinch of nutmeg, and, lastly, stir in the eggs well beaten. Grease a plain mould or basin, just large enough to hold the mixture ; sprinkle the chopped parsley inside, or, if preferred, line the inside with browned bread-crumbs and then fill up. Steam the mould in the oven or over the 1 tea - sp. chopped parsley. Salt. Pepper. A pinch of nutmeg. 1 or 2 eggs. fire until firm to the touch. When ready, turn out carefully and serve with some good gravy or tomato sauce poured round. Time to steam, | to 1 hour. Sufficient for 3 or 4 persons. 1043. Mince with Scrambled Egg l lb. cooked meat. 1 tea-cupful stock or gravy. 1 table - sp. tomato ketchup. 1 table - sp. bread - crumbs. 1 dessert - sp. chopped pickles. Seasoning. 2 or 3 scrambled eggs. Fried croutons of bread. Any nicely cooked meat may be used, or a mixture of two different kinds of meat together. Trim the meat carefully and put it through the mincing machine. Then put it into a saucepan with the stock or gravy and the bread-crumbs, and make all thoroughly hot. Season to taste with pepper, salt, chopped pickles, and tomato ketchup, or any other savoury sauce. Keep this warm without boiling, whilst preparing the eggs. Scramble the eggs as directed in Recipe 1325, adding to them the necessary ingredients. Serve the mince in a hot dish, pile the eggs in the centre, and garnish with a few pretty croutons of fried bread. Sufficient for 3 or 4 persons. 1044. Potted Meat 6 oz. cooked meat. 2 oz. butter. Seasoning. Almost any kind of meat can be potted, and two different kinds of meat used together are always tastier than one, as, for instance, veal and ham, chicken and tongue, game and ham, fresh beef and spiced beef, mutton and tongue, &c. A little ham or other salted meat should, when possible, be used along with fresh meat in the proportion of one part salted to three parts fresh. Trim the meat first, removing from it all skin, gristle, and sinew, then mince it finely, or put it twice through the mincing machine. Put the minced meat into a mortar and season it rather highly, according to the kind of meat used, and also to suit individual taste. A great deal depends upon judicious seasoning, and one flavour must not predominate over another. Melt the butter and add it gradually, keeping back enough to pour over the top of the potted meat when it is finished. Pound well in the mortar, and then rub the mixture through a wire sieve. Pack it into one or two small pots and run the remainder of the butter over the top. This makes a nice breakfast relish, and is also useful for making sandwiches. Note. — If some good ham or beef fat is minced along with the meat the proportion of butter may be reduced, but, unless there is a sufficiency of fat of some kind, the potted meat will not be a success. 1045. Rissoles l lb. cold cooked meat. 1 oz. butter.