Chorissa (Or Jewish Sausage) with Rice

Instructions

1. Drop the chorissa into warm water and heat it gently.
2. Boil it for about twenty minutes.
3. Serve it surrounded with rice prepared as for currie.
4. Alternative: it is very good broiled in slices after the previous boiling; it should be cold before it is again laid to the fire.
5. Acton's guidance: in all cases she thinks it both easier of digestion and more agreeable if half-boiled at least before it is broiled, toasted, or warmed in the oven for table.
6. It is a good addition to forcemeat and pounded savoury preparations, if used in moderation.