Wash a cupful of rice well. Take a cupful of broth from your soup-pot; strain through a thin cloth and add twice as much boiling water, with a little salt. Put in the rice and cook slowly until it has taken up all the water and is soft. Pour in a large cupful of hot milk in which have been mixed two eggs (raw), two tablespoonfuls of grated cheese, and a tablespoonful of butter. Stir up well; add about half a cupful of minced veal and ham ; turn into a greased mould; cover and bake one hour and a half in a dripping-pan of hot water. Dip in cold water and invert upon a flat dish.