This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Boil the rice twenty minutes, or until tender; drain and dry and mix with an equal quantity of sausage-meat which has been boiled in water enough to cover it. Season this liquor with a quarter-spoonful of chopped garlic - not onion - add a pinch of allspice and a tablespoonful of walnut- or mushroom-catsup, and wet up the sausage and rice mixture with it. Press firmly into a bowl and turn out upon a hot dish. Garnish with fried calf's brains, or eat with roast veal.
This is a Russian dish and better than it sounds, especially in winter.
 
Continue to:
Random recipes from the book: