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Casserole of Rice and Veal

The casserole of rice and veal makes a very appetizing as well as a sightly dish.

Butter a melon mold with a brush, going into every crevice. Line the mold about three-quarters of an inch or one inch deep with the hot steamed rice. Prepare a mixture to fill the cavity, using two cups of finely chopped veal, seasoned very highly with salt, pepper, cayenne, celery salt, onion juice and lemon juice. Then add one-fourth cup of cracker crumbs, one egg slightly beaten, and enough hot stock to make it stick together. The mixture must not be too moist or too dry.

Fill in the center of the mold with this, leaving about one inch at the top not filled. Into that put rice, smoothing it down, then put on the buttered lid of the mold and let it steam for forty-five minutes. Turn it out on a platter, garnish with parsley, and pour about it tomato sauce. This dish is very nice made with cold mutton and is an excellent method for using any meat left over; lamb, chicken, beef or turkey will do. See Page XXII.