GROUND RICE CUTLETS

2 oz. ground rice
1 egg
1/2 pint milk
a little nutmeg
a pinch of herbs
1/2 oz. grated cheese
seasoning, and breadcrumbs

Boil the ground rice in the milk until stiff, add the egg, well beaten, and the other ingredients. Butter a flat tin and sprinkle with breadcrumbs, spread the mixture on the tin, sprinkle well with fine breadcrumbs, scatter bits of butter on the top, and bake until golden brown. Cut into pieces, dish up, and serve with vegetables and tomato sauce.