| Ingredients: | Any cold fish
1 teacupful of boiled rice
1 oz. of
butter
1 teaspoonful of mustard
2 soft-boiled eggs
salt and cayenne
to taste.
|
| Method: | Pick the fish carefully from the bones, mix with the other
ingredients, and serve very hot. The quantities may be varied according
to the amount of fish used.
|
| Time: | 1/4 hour after the rice is boiled. |
| Notes: | |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
