Required: Slices of cold mutton, about one pound.

Oiled butter.

Browned breadcrumbs.

Lemon-juice.

Salt, pepper, cayenne.

Watercress. Chutney. (Sufficient for about four.)

Trim the slices of meat neatly, removing gristle or tough skin. Well season with salt, pepper, and cayenne, and squeeze over them a few drops of lemon-juice, and lay the meat aside for half an hour. Warm some butter in a pie-dish, then dip the slices in it, coating both sides, and cover them lightly with some of the browned crumbs.

Warm and heat a gridiron, lay the slices on it, and grill them quickly for about three to four minutes or till very hot. Arrange the mutton neatly on a hot dish, and garnish with washed watercress seasoned with salt, pepper, and a few drops of vinegar, and put a heap of chutney each end. Cost, about Is. 4d.

Tomatoes a l'indienne. Cold curry is the principal ingredient in this dish