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Savory Rice Rissoles

4 ounces of rice 1 ounce of butter 1 small onion 4 large sage leaves 1/2 pint milk A little pepper and salt Wash the rice carefully, and cook for half an hour in the milk; then add the butter, and very finely chopped sage and onion, and pepper. Boil for a few minutes longer, and when cool form into shape, roll in fine rusk crumbs, and fry a light brown in boiling oil. Serve round a mold of mashed potatoes.