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Lamb En Casserole

21/2 lbs. loin of lamb 1/4 lb. (1/2 cup) rice I/4 lb. (1/2 cup) butter 2 egg yolks I pint (2 cups) good gravy Salt and pepper I blade mace A little grated nutmeg Half roast the loin of lamb, and cut it into steaks. Boil the rice in boiling salted water for ten minutes, drain it, and add to it the gravy with the nutmeg and the mace; cook slowly until the rice begins to thicken, remove it from the fire, stir in the butter, and when melted add the yolks of eggs well beaten; butter a casserole well, sprinkle the steaks with salt and pepper, dip them in melted butter, and lay them in the buttered dish; pour over the gravy that comes from them, add the rice and simmer for half an hour.