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Casserole of Rice and Liver

After boiling a half pint of rice in a quart of water, mash the rice smooth with two tablespoons of butter and salt and pepper to taste. Line a well-greased casserole with the mixture, pressing the paste firmly against bottom and sides, and leaving a large hollow in the center. Set in a cold place until firm. Meanwhile boil a pound of lamb's liver, drain and chop fine. Heat in a saucepan two cups of soup stock, season with a teaspoon of caramel, thicken with browned flour and stir into this sauce the minced liver. Fill the hollow in the center of the rice with the liver mixture, sprinkle with crumbs and set in the oven to brown.