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RICE (a la Lucknow)

Put four ounces of blanched Carolina rice in a stewpan with one and a half ounces of butter, a bay-leaf, and half a pint of the liquor from a boiled fowl or rabbit. Lay a buttered paper over and cook for an hour and a half, adding more liquor as required. Season with pepper, salt, and a pinch of ground coriander-seed and cloves. Put this in little heaps round a hot dish. Cut some onions into dice and fry to a nice brown, and add a good seasoning of chutney. Put a little of this in between the heaps of rice. Fill in the centre with a pile of browned rice (see RICE, BROWNED). This is a tasty dish either alone or with rechauffes of cold meat, game, or poultry. Probable cost, 6d.