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Veal, Brisket of, and Rice

Cut a brisket of veal into neat pieces, and stew it in the same manner as breast of veal. Boil a pint of washed rice very gradually in a little more than a quart of broth till it is tender and has absorbed all the moisture. Butter the inside of a plain mould, and line it with the boiled rice an inch and a half thick. Put the veal into the centre with a little of the thickening sauce. Cover the stew with rice, put the lid on the mould, and bake the preparation in a gentle oven. Let it remain until stiff, and be careful that it does not burn. Turn it out upon a dish, and send the remainder of the sauce to table with it. If liked, to save trouble, a wall of rice may be placed round the dish, rice forming also a foundation. The addition of a spoonful of curry-powder or curry-paste will convert this dish into curried veal. Time to bake the rice in the mould, about three-quarters of an hour. Probable cost, 4s. Sufficient for six or eight persons.