Rice, With Lobster

Make a rice border (see Rice, Borders of), and colour the mixture of rice a deep red while pounding it with some lobster butter (see Lobster Butter), and make a red border. Some of the red rice mixture can be rolled into red marbles, and some uncoloured into white marbles, and placed alternately round the top of the border. Fill the border with some mixture of lobster (see Lobster Cutlets and Lobster Sauce), or some curried lobster - i.e., some meat of the lobster warmed up in curry sauce. (See Curry Sauce.) The contents of a tin of lobster warmed up in some very hot and strong curry sauce makes a capital curry to fill this pretty red case.

Rice With Tomato

Chop up a small piece of onion, and fry it in a little butter till the pieces are a light brown; mix it with some plain boiled rice, dry, which can also be fried a light brown; add a little pepper and salt, and a tablespoonful of tomato pulp. This quantity should about fill* a pint measure. Serve hot with grated cheese at the commencement of dinner.

Roach

Wash and clean the fish. Dry them thoroughly, and flour them. Fry them (see No. 6), and serve them with fried parsley. Serve with Harvey Sauce, Worcester Sauce, or Anchovy Sauce, or serve with cut lemon and cayenne pepper.

Roach are also nice grilled, after being well peppered. They are not particularly good boiled, but can be stewed in French white wine. (See Fish, Fresh-water).

Roly Poly Pudding

Roll out some suet crust for puddings (see Paste, Suet, for Puddings) about an eighth of an inch thick. Spread this over, up to within three quarters of an inch of the edges, with treacle, or any kind of jam. Moisten the edges where it is rolled, and pinch them together, as well as the long edges, which should be fastened down. Roll the pudding up in a floured cloth, tie tightly, and boil for two hours.

Rook Pie

Young rooks make an excellent pie, added to steak. The best part of the rook is the breast, but the wings and legs can be eaten. Never, however, put in the back. The rook had better be stewed gently for a couple of hours in some good gravy, then added to the pie. (See Pie, Pigeon.) Rook pie requires plenty of black pepper and hard-boiled eggs. Proceed exactly as in making pigeon pie, substituting stewed rook for pigeon.

Boiled Salmon

It is an open question among cooks as to whether salmon is best put into boiling water or cold water. The great secret, however, of having salmon nicely boiled, is to have it thoroughly done, but, like a boiled potato, it must be served directly it is done. Cooks too often have to keep fish hot. When this is done, never keep it hot in the water in which it was boiled, but take it out, put it on a fish-strainer, and cover it with hot cloths till wanted. Boil in the usual way (see No. 1). The time for boiling salmon entirely depends upon its thickness. Do not forget to skim.

The best sauce to serve with salmon is lobster sauce, but shrimp sauce, caper sauce (do not chop the capers), Dutch sauce, can also be sent up with it. Also serve cut cucumber with salmon. (See Cucumber, Dressed).