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Rice Sauce: a Substitute for Bread Sauce

Wash two ounces of rice, drain it, and simmer until tender in half a pint of milk with a moderate-sized onion, half a dozen peppercorns, and a pinch of salt. Take out the onion and peppercorns, and rub the rice through a sieve; boil it up again with a little more milk if too thick, and dissolve a small piece of butter in it. A piece of mace or six allspice may be stewed in the sauce if liked. Time, one hour. Probable cost, 4d. Sufficient for five or six persons.