This can be made of any kind of meat, but is nicest of veal or poultry. Boil rice till tender, and let it cool. Chop fine meat, and season with salt, onion, and parsley and cayenne. Add cracker crumbs and 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. Pack in the meat; cover with rice, and steam one hour. Loosen at edges; turn out on hot platter, and pour tomato sauce around it.