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Veal, Pilau Of

Wash a pound of rice, throw it into boiling water, and boil it quickly for five minutes. Drain it, put it into a stewpan with four ounces of butter, and stir over a brisk fire till the rice is equally and lightly coloured without being at all burnt. Pour over it a pint and a half of stock or water, and let it simmer very gently till the grains are tender. Sprinkle a little curry-powder over the rice, and stir it with a fork. Spread a little on a dish. Place upon it a few cooked veal cutlets or a small breast of veal, which has been partially roasted, cut into neat pieces, and stewed in rich gravy. Arrange a few rashers of fried bacon round the veal, cover the meat with rice, brush over with beaten egg, and place it in the oven till it is brown and hot throughout. Garnish the dish with forcemeat balls, and serve hot. Time, altogether, two hours and a half to three hours.