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RICE (a la Chicago)

Take half a pound of good rice, wash it, and pick out all the faulty grains. Put a gallon of water in a large saucepan, add a table-spoonful of salt, and a large onion previously scaled; then bring the water to boiling point. Put the rice in a thin cloth, in the form of a bag, place it in the saucepan over the water, which it must not touch, and let the edges of the cloth hang outside; then put on the lid, which will hold the bag in position. Let the water boil fast till the rice is tender, then turn it into a clean saucepan, and add a tea-spoonful each of mixed mustard, grated horse-radish, chopped parsley, and lemon-juice. Chop the onion taken from the boiling water, and add it, along with a gill of brown stock thickened with a heaped tea-spoonful of arrowroot. Stir for a few minutes, pile on a hot dish, and send to table with beef or veal. Probable cost, 6d.