Boil a cupful of boiled rice in chicken or other stock, seasoned well with pepper, salt, onion-juice, and celery. Cook twenty minutes hard in the stock, which should boil when the rice is dropped in. Drain the rice dry, beat up a raw egg in it while hot, and let it get cold and stiff. Then line with it a well-greased mould which has been thickly strewn with fine crumbs. The rice-lining should be nearly an inch thick and hollowed out with the hand. Fill with cold chicken, minced and well seasoned, put a layer of rice on the top, cover with a tightly fitting lid, set in a pot or pan of hot water and cook one hour. Turn out upon a hot platter and serve with curry or tomato sauce.