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Rice Savoury

No. 1.--Wash a pound of rice, and put it into a saucepan with three pints of water, a red herring freed from skin and bone and torn into flakes, three ounces of bacon (fat and lean together) cut into dice, a few peppercorns, and a small sprig of thyme and parsley. Let the water boil, then draw the saucepan to the side of the fire, and let the rice simmer gently until it is tender and has absorbed the liquor. Turn it upon a dish, and serve hot. Time, three-quarters of an hour to one hour. Probable cost, 9d. Sufficient for eight or nine persons. No. 2.--Wash half a pound of best Carolina rice, throw it into boiling water, and let it boil quickly for ten minutes. Drain it, and put it into a saucepan with half a pint of good gravy, two ounces of fresh butter, a tea-spoonful of chutney, a dessert-spoonful of lemon-juice, the thin rind of half a lemon, a tea-spoonful of salt, a tea-spoonful of sugar, half a tea-spoonful of white pepper, and half a tea-spoonful of grated nutmeg. Stir the rice well, and simmer gently until it is tender and has absorbed the liquor. Serve very hot. Time, three-quarters to one hour. Probable cost, 1s. Sufficient for five or six persons.