Casserole of rice and liver
Boil a cupful of rice in a quart of water until reduced to a soft paste. Mash this rice paste smooth with two tablespoonfuls of butter and salt and pepper to taste. Line a well-greased casserole with the mixture, pressing the paste firmly against bottom and sides, and leaving a large hollow in the center. Set in a cold place until stiff and firm. Meanwhile boil a pound of lamb’s liver, drain and chop fine. Heat in a saucepan two cupfuls of soup stock, season with a teaspoonful of kitchen bouquet, thicken with browned flour and stir into this sauce the minced liver. Fill the hollow in the center of the rice with the liver mixture, sprinkle with breadcrumbs and set in the oven to brown.