William Rock
1 cupful chopped walnut- 2 meats 2 eggs
NUT
NUT LOAF
1 tablespoonful minced parsley 3 tablespoonfuls butter 1 pint medium-thick white sauce 1½ cupful uncoated rice, washed Dry bread crumbs 1 teaspoonful salt 1/8 teaspoonful black pepper Boil the rice, drain and dry. Mix it with an equal quantity of dry bread crumbs, then add the salt, pepper, nuts and parsley. Break the eggs into this mixture, stir thoroughly and pack into a buttered pan for a few minutes to mold. Unmold into a small dripping-pan and bake slowly for three-quarters of an hour, basting with the butter, melted. Serve surrounded with the sauce.