Casserole of Rice and Meat

Line a mould, slightly greased, with steamed rice. Fill the centre with two cups cold, finely
chopped, cooked mutton, highly seasoned with salt, pepper, cayenne, celery salt, onion juice
and lemon juice; then add one−fourth cup cracker crumbs, one egg slightly beaten, and enough
hot stock or water to moisten. Cover meat with rice, cover rice with buttered paper to keep out
moisture while steaming, and steam forty−five minutes. Serve on a platter surrounded with
Tomato Sauce. Veal may be used in place of mutton.