2 cups of rice

3 quarts of cold water 1 tablespoonful of salt

1 tablespoonful of butter 1/2 cup of cream Pepper to taste

Wash the rice in cold water, put it in a saucepan with the cold water. Boil slowly for one hour, then drain in a colander, mash, and add the butter, cream, salt, and pepper. Brush a casserole or raised pie mould with butter and then with cold milk. Press the rice into this, and stand away to cool; when cool, take out the centre of the rice, leaving a wall and bottom about one inch thick. Fill this cavity with a nice white fricassee of chicken. Use the rice taken out for an upper covering. Be careful not to press out the sauce when covering. Brush the top over with beaten egg, and put in a quick oven to brown. When brown, place on a dish, draw the little rods that fasten the mould together, and remove the mould, leaving the bottom under the casserole on the dish. It will not show, and it spoils the casserole to move it. If your mould has no bottom, it must be browned on the dish you serve it on. Pour stewed mushrooms around, and serve.

Marbled Meat

1 good-sized chicken (five pounds)

6 sheep's tongues

2 hard-boiled eggs

1 pound of ham or bacon 1/4 teaspoonful of mace

6 mushrooms

2 tablespoonfuls of chopped parsley 1/2 teaspoonful of cloves

1 tablespoonful of onion juice

Salt and pepper

Clean the chicken, and take all the meat from the bones. Cover the sheep's tongues with cold water, and boil gently for two hours; then skin and cut them into thin slices. Chop the ham or bacon; cut the hard-boiled eggs into slices; grease a mould (with a cover), put in a layer of chicken, then a layer of sheep's tongues, then a layer of ham, then a layer of hard-boiled eggs sliced, then a sprinkling of the mushrooms chopped fine, parsley, cloves, mace, salt, pepper, and a few drops of the onion juice, then another layer of chicken, and continue these alternations until all is used. Press all well together, cover the mould, stand it in a pot of boiling water, and boil two hours. Do not have the water deep enough to cover the mould. When done, remove the lid and stand away to cool. Then turn it out of the mould, and garnish with aspic jelly or parsley and slices of lemon.

The bones of the chicken may be used for making soup.