erly boiled.

_Another way._

Put one pound of rice into three quarts of boiling water; let it remain
twenty minutes. Skim the water, and add one ounce of hog's lard and a
little salt and pepper. Let it simmer gently over the fire closely
covered, for an hour and a quarter, when it will be fit for use. This
will produce eight pounds of savoury rice.

_Rissoles._ No. 1.

Take a roasted fowl, turkey, or pullet; pull it into shreds; there must
be neither bone nor skin. Cut some veal and ham into large dice; put it
into a stewpan, with a little thyme, carrots, onions, cloves, and two
or three mushrooms. Make these ingredients simmer over a slow fire for
two hours, taking care they do not burn; put in a handful of flour, and
stir well, with a pint of cream and as much good broth; let the whole
then stew for a quarter of an hour; continue to stir with a wooden spoon
to prevent its burning. When it is done enough, strain it through a
woollen strainer; then put in the whole meat of the poultry you have
cut, with which you must make little balls of the size of pigeons' eggs.
Dip them twice in very fine crumbs of bread; wrap them in paste, rolled
very thin; then fry them in lard, which should be very hot.

_Rissoles._ No. 2.

Take the fleshy parts and breasts of two fowls, which cut into small
dice, all of an equal size; then throw them into some white sauce, and
reduce it till it becomes very thick and stiff. When this is cold, cut
it into several pieces, and roll them to the size and shape of a cork;
then roll them in crumbs of bread very fine; dip them into some white
and yolks of eggs put up together with a little salt, and roll them
again in bread. If they are not stiff enough to keep their shape, this
must be repeated; then fry them of a light brown colour, drain them,
wipe off the grease, and serve them with fried parsley between them.

_Rissoles._ No. 3.

Take of the pure made as directed for pheasant, veal, or game, (see
Pheasant under the head Game) a sufficient quantity for eight rissoles,
then a little of the jelly of veal, say about half a pint; put in it a
pinch of salt and of cayenne pepper, two table-spoonfuls of cream, the
yolk of one egg, and a piece of butter of the size of a walnut; mix this
sauce well together over the fire, strain it, and then add the pure. Let
it cool, and prepare a little puff-paste sufficient to wrap the rissoles
once over with it, taking care to roll the paste out thin.