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Mussels and Rice

Cleanse the shells in the usual way. Boil the mussels and remove the beards. Strain their liquor for use. Pick, wash, and soak thirteen ounces of rice, and boil as for curry. When ready, season with pepper, salt, nutmeg, and add an ounce and a half of butter, with a little of the mussel liquor and the fish, which should be all warmed together, or warm up the mussels for the centre of a dish, and place the rice round as a border. Time, fifteen to twenty-five minutes to boil rice.