3 ounces of rice
2 ounces grated horse-radish
1/2 teaspoon mustard
3 tablespoons of cream 1/2 a pint of milk Juice of 1/4 lemon
Pepper and salt
Cook the rice in the milk for forty-five minutes, and add the grated horse-radish. Mix the mustard with the cream and seasoning; add all together, and mix well, and form into rissoles. Roll in rusk crumbs, and fry in boiling oil till a golden brown. Serve with brown gravy.
4 ounces of rice 1 ounce of butter 1 small onion
4 large sage leaves
1/2 pint milk
A little pepper and salt
Wash the rice carefully, and cook for half an hour in the milk; then add the butter, and very finely chopped sage and onion, and pepper. Boil for a few minutes longer, and when cool form into shape, roll in fine rusk crumbs, and fry a light brown in boiling oil. Serve round a mold of mashed potatoes.