Casserole of Rice, with Chickens and Tongue.
Chop the remains of yesterday’s chickens and tongue fine, with the giblets. Season, and put over the fire, with a cup of yesterday’s soup, and, when almost on the boil, add two beaten eggs. Boil a cup of rice in a little of the chicken-liquor used for your soup, until the rice is soft, and the liquor absorbed. Beat two eggs into half a cup of milk, in which a tablespoonful of butter has been melted. Stir and beat this into the rice. Let it get cold, and then line a greased mould with it—one with a cylinder in the middle will not do. Make the walls of rice-paste an inch thick; then fill with the mince, which should not be too soft. Cover with the rice; put the top on the mould; set in a pot of boiling water, and cook one hour and a half. Turn out with great care, and pour a little of the pot-liquor, thickened and seasoned, over it.