This is an excellent way of utilising the remains of curried mutton, or of cold roast mutton. Required: Half a pound of cold mutton.

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.

When a bluish smoke rises from the frying fat put in the croquettes, and fry them a golden brown. Drain them, and serve on a lace paper garnished with fried parsley.

N.B.-If a strong flavour of curry is liked, add more curry powder.