Cook half a pound of rice in salted water until quite tender. Let it drain and dry. Now add the flaked meat of a cured haddock (which has previously been well soaked), half an ounce of butter, and herbs, pepper and salt to taste. Mix thoroughly with the rice and place in a baking-dish covered with three hard-boiled eggs finely chopped. Pour over this half a cupful of fish stock - which can be made from the bones and refuse part of any kind of fish - and grate breadcrumbs freely over the whole. Bake for half an hour, and garnish with parsley before serving.