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CASSEROLE OF RICE (English method)

Wash a pound of the best rice in two or three waters, and boil it very gently until it is quite tender but whole. Drain it and beat it well. If for a sweet casserole, use milk, sugar, a little butter, and lemon or other flavouring. If intended for meat or fish, stew the rice with water and fat, and season it with salt, pepper, and nutmeg. When quite cool, put a bordering about three inches high and three wide round the edge of a shallow dish, brush it over with egg or clarified butter, and set it in the oven to brown. Then place in the middle the stew, curry, or sweets which are prepared for it. Time to boil the rice, three-quarters of an hour. Probable cost, 6d., exclusive of the interior. Sufficient for five or six persons.