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.

Savory Rice Rissoles

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.