Quarter of a pound of rice.
One ounce of good dripping.
Half an ounce of flour.
Quarter of a pint of stock.
One teaspoonful of chopped onion.
One teaspoonful of lemon-juice.
Salt and pepper.
Egg and breadcrumbs. Wash the rice thoroughly, then cook it until tender in plenty of fast-boiling salted water; drain off the water thoroughly, and put the rice on a plate in the oven to dry. Chop the mutton finely. Melt the dripping in a saucepan, put in the onion, and fry it a good brown; then add the flour and curry powder, and fry them for a minute or two. Next add the stock or water, and stir it until it boils. Now add the mutton, lemon-juice, rice, salt and pepper to taste, and, lastly, one beaten egg. Mix all thoroughly. Spread the mixture evenly on a plate, mark it in even-sized divisions, and leave it until cold.
Then shape each division into a neat ball, brush them over with beaten egg, and cover them with crumbs.
N.B.-If a strong flavour of curry is liked, add more curry powder.