4 cups cooked rice (1 cup raw)
2 cups cooked mutton
1 teaspoon salt
¹⁄₄ teaspoon pepper
1 teaspoon grated onion
1 tablespoon chopped parsley
¹⁄₄ cup breadcrumbs
1 egg
Stock or water
Line a greased mould of one and one-half quarts’ capacity with three
cups of the rice. Remove all the fat from the meat, chop it fine, and
mix it with the other ingredients, adding enough stock or water to
barely keep it from crumbling. Pack the meat into the mould and cover it
with the remaining cupful of rice. Grease the cover and put it on. Stand
the mould in a large cooker-pail of water to two-thirds of its depth,
or, if it is shallow, prop it on a rack, so that the water will reach
half its depth; boil it for fifteen minutes, and cook it for one hour or
more in the cooker. Turn it out carefully on to a hot platter, and pour
tomato sauce around, but not over it.
Serves six or eight persons.