Put sufficient cold meat through the chopper to measure three-quarters of a cup. Place in a mixing bowl and add One cup of cold boiled rice, One small onion, grated, One green pepper, chopped fine, Two teaspoons of salt, One teaspoon of paprika, Two teaspoons of garlic vinegar, One-half teaspoon of thyme, One egg, Five tablespoons of cold stock, water or gravy. Mix thoroughly and then grease and flour the custard cups and fill a little better than just one-half full. Spread the top smoothly and place in a pan containing water, and then bake for forty minutes in a moderate oven. Unmould and cover with either cream or brown sauce.

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