1/2 lb. Rice--1d.
2 oz. Butter--2d.
1 gill Milk--1/2d.
1 Onion--2 1/2d.
Time--Half an Hour
Wash the rice well in two waters, put into a saucepan with 2 1/2 pints
of cold water and the onion and carrot whole. As the rice begins to
swell add some more boiling water, until it is about the right
consistency. Take out the onion and carrot and stir in the butter, a
small piece at a time. Beat the yolks of the eggs in a basin, stir them
quickly in, and bring again to boiling point, but do not let it boil;
season with salt, and serve at once, with tiny rusks of bread. Make
these by cutting up a dry crust into small pieces, dipping them in
water, and baking until crisp in a moderate oven.