Cassell's dictionary of cookery

The skimmings of saucepans will answer for this purpose, or fat bacon, but if these are not at hand, use butter. Simmer very gently till the rice is quite soft but whole. Then drain it, and pound it to a paste. Well butter a baking dish or casserole mould, and press the paste into it. Mark on the top a cover, making the mark rather deep. Pour a little butter over the whole, let it get cold, then turn it out of the mould, and bake it in a very hot oven till it is brightly browned, but not hard. The oven can scarcely be too hot for it. Take off the marked cover about an inch in depth. Scoop out the middle, and fill it with whatever is prepared for it. This may consist of mincemeat, Irish stew, rechauffed curries, hashes, or macaroni. Pour in a suitable sauce, replace the cover, and before serving, return it to the oven for a few minutes. Time to boU the rice, about three-quarters of an hour. Probable cost, exclusive of the mincemeat, 6d. Siifiicicnt for six persons. Casserole of Eice, with Eggs.— Prepare the rice as in the preceding recipe. When it has been worked into a stiff paste, line a welloiled mould with it ; a piece of bread may be put inside, shaped properly, to hold it up, but care must be taken to leave a compact wall all round. ^\Tien baked, remove the bread, put in the mince or fricassee, and cover the top with. poached eggs. Serve very hot. Time, three-quarters of an hour to boil the rice. Probable cost, 6d., exclusive of the mixture. Sufficient for six persons. Casserole, Sweet. — Prepare the rice as before, using milk instead of water, and butter instead of bacon or other fat. The flavouring may consist of lemon, vanilla, or almond, according to taste. "Wlien the pudding is browned, scoop the rice from the middle, leaving, as before, a firm wall all around, and fill the hoUow with jam, or a compote of any fruit. The latter is, we think, much to be preferred. Sift a little pounded sugar over the whole before serving. Time to boil the rice, three-quarters of an hour.. Probable cost, 6d., exclusive of the fruit. Sufficient for a good and pretty dish. Cassule. — Put a pint of cream &r new milk into a saucepan with the thin rind of a lemon, and three or four lumps of sugar. Let it stand near the fire for a few minutes to draw out the flavoiu- of the lemon, then boil it, and pour it, when boiling, over a large table-spoonful of arrowroot mixed smoothly with two table-spoonfuls of cream. Return it to the saucepan, stir it over the fire for four minutes, pour into a damp mould, and when cold and finn, turn it into a glass dish, and serve with bright-coloured jam. Time, half an hour. Probable cost, 6d. Sufficient for a small dish. Cassolettes of Rice.— Prepare the rice as for a casserole (see Casserole). Work it to a smooth paste, and fill some small jelly-pots with it. Mark in each one an inner circle about three-quarters of an inch deep for the cover. AVhen cold, turn the rice out, brush it over with egg, and brown in a quick oven. Take out the centre, fiU it with a ragout or mince, replace the cover, and serve. Cassolettes are, in fact.