Casserole of Rice with Calf’s Brains.
Make a cupful of gravy from the bones and stuffing of yesterday’s chickens. Cool and skim it. Soak a cup of rice two hours in two cups of cold water; drain this off; put the rice into a farina-kettle with the gravy, previously heated to a boil, and a cup of boiling water. Season with salt and pepper, and cook tender, shaking up once in a while, but not stirring. When the rice is nearly dry, make a rounded hillock of it in the middle of a dish; strew with grated cheese, and brown upon the upper grating of the oven.
Boil the calf’s brains ten minutes; lay in cold water twice as long. Then dry well and beat up with an egg, pepper, salt, and a very little flour. Fry, by the spoonful, in hot fat, drain, and lay around the rice.