Boil the giblets tender, and mince fine. Add to the water in which they were cooked a small grated onion and a tablespoon-ful of finely chopped salt pork. There should be a pint of the liquor. Boil three tablespoonfuls of rice in it for twenty minutes. It should absorb all the liquid. Have ready five tablespoonfuls of milk, heated in a separate vessel, pour it upon a beaten egg, stir in a tablespoonful of butter, season to taste with salt and paprica, add to the rice, and put in the chopped giblets. Simmer for five minutes after the boil is reached, and turn into a mould which you have greased well and then coated with fine crumbs. Press firmly into this, and set in the oven for one minute before turning out upon a hot platter. It should be just stiff enough to take the shape of the mould. Pass tomato sauce and grated cheese with it.