Wash in several waters two pounds of the best Carolina rice; when very
clean put it into a stewpan, with two quarts of water, half a pound of
butter, two large onions, and half an ounce of salt, set on a fire, and
when boiling place it to simmer very gently on a slow fire for one hour;
when done it must appear quite dry and tender to the finger, take out
the onions and mix the rice well with a wooden spoon; if sufficiently
done it will clog together, then put it in a mortar and pound it well
till it forms but one mass, butter a baking-sheet, lay the rice upon it
and you will be able to form it into any shape you please, but for
flancs form it of an oval shape in imitation of a raised pie, (should
the rice stick to your fingers dip them in cold water,) when of a proper
shape and well elevated cut a piece of carrot or turnip in the form of a
wedge, with which make impressions all round according to fancy, melt
some butter, and with a paste-brush rub it all over the rice, put it in
a very hot oven and bake it a light yellow colour; if well made it will
retain its shape, and any design you may have impressed upon it; when
well done make an incision with your knife half an inch from the edge
all round, and empty it to within half an inch from the bottom; it is
then ready to serve with any of the ingredients as directed in the
following.