One cupful of raw rice. Two cupfuls of minced cold mutton or lamb. Two tablespoonfuls of gravy and as much cream. A stalk of celery chopped or cut fine. One egg beaten light. Pepper and salt to taste. One tablespoonful of butter. Cracker-crumbs.

Boil the rice twenty minutes in hot salted water in which you have put the chopped celery. Drain dry, when the grains are tender, but not broken, work into the rice the butter, pepper, and salt, lastly the beaten egg, spread the paste upon a dish and set in a cold place for a couple of hours. When you are ready for it, season the chopped meat and wet with the gravy. Sprinkle the inside of a well-greased bowl or a tin mould with plain sides with fine crumbs, then line with the rice paste. This lining should be an inch thick. Fill with the meat, cover with the rice and put into a pan of boiling water in a quick oven, laying paper or a tin lid over the top. Keep the water at a fast boil for an hour ; set the mould in cold water for one minute, run a knife around the inside to loosen the contents and invert upon a flat dish, shaking very gently to dislodge the rice.

Send to table with the moulded rice and meat, a good sauce or gravy in a boat. Drawn butter, in which have been beaten an egg and a tablespoonful of grated cheese, is good for this purpose, as is oyster or tomato sauce. It is an excellent luncheon-dish.

Save the rice-water, flavored with celery, for soup-stock.

Miniature moulds, prepared like the above, baked in pate-pans, or custard-cups, then turned out upon a dish, with a sprig of parsley in the top of each, are pretty.