Required : Half a pound of thinly sliced cold mutton. Two tablespoonfuls of chutney. A little cayenne and curry powder. For the frying baiter :

A quarter of a pound of flour. A quarter of a teaspoonful of salt. A quarter of a pint of tepid water. One "tablespoonful of melted dripping. The. whites of two eggs. (Sufficient for four to six.)

Mix the flour and salt together in a basin, then stir smoothly into it the tepid water and melted dripping. Beat the whites of the eggs to a very stiff froth, and lastly add them very lightly to the batter.

Have the mutton cut thinly, trim the slices neatly, spread each slice over with some chutney and roll it up. Dip each roll into the frying batter, using a skewer for the purpose.

When a faint bluish smoke rises from the frying fat put in a few rolls and fry them a golden brown. Drain them on kitchen paper, and sprinkle each fritter with some curry powder and a little cayenne.

Serve them piled up on a lace paper, and hand with them brown or tomato sauce.

Cost, is. 2d.