Simmer for fifteen minutes, and at the last add, if liked, six or eight mushrooms and a glass of claret.

Serve on slices of fried bread, and garnish with fried bread and parsley.
CASSEROLE OF RICE AND MEAT.
This can be made of any kind of meat, but is nicest of veal or poultry.
Boil a large cup of rice till tender, and let it cool.

Chop fine half a pound of meat, and season with half a teaspoonful of salt, a small grated onion, and a teaspoonful of minced parsley and a pinch of cayenne.

Add a teacupful of cracker crumbs and a beaten egg, and wet with stock or hot water enough to make it pack easily.

Butter a tin mould, quart size best, and line the bottom and sides with rice about half an inch thick.