khichri (page 230) in its simpler forms; a still better dish can, however, be composed on the same lines by simmering the rice, after blanching it for five minutes in boiling water, in strong fish stock. The fish which contributed the stock should be pulled to pieces, seasoned, and tossed in the hot vessel with the rice and a little extra butter. Salmon is particularly good when served in this manner, and cod salted slightly, as prepared by fishmongers for Ash Wednesday, Good Friday, &c., makes an excellent khichri.