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Chicken and Rice Pudding

Cut the meat from the remains of a cold fowl, and take half its weight in ham. Free it from skin and gristle, and pound it in a mortar, with a little salt, white pepper, and pounded mace. To one pound of fowl, and half a pound of ham, allow a cupful of rice. Boil this in some nicely-flavoured stock till it is sufficiently cooked, then drain it, and add to it a cupful of new milk and the pounded meat. Stir these well together. Put the mixture into a buttered mould, dredge a little flour over the top, tie it in a floured cloth, and boil it for an hour, taking care that the water in the saucepan does not reach as high as the top of the mould. Serve with mushroom or oyster sauce. Probable cost, 6d., exclusive of the cold meat. Sufficient for six persons.