Blend the ingredients for the bleeny or pancakes, add the whites of eggs beaten to a stiff froth. Make them in the usual way in a small pan with a little butter. When done, place one pancake (not folded) in a deep saucepan or cake tin, the same size as the pancake, well coated with butter and breadcrumbs. Over the pancake place a layer of rice, previously cooked and quite dry, sprinkle with small pieces of beef marrow and currants, cover with another pancake and continue till the saucepan or tin is filled. Cover with a lid or plate and bake for ½ an hour in a moderate oven. Turn out and serve with a brown sauce.