One pint finely-chopped mutton, one-half cupful of rice, one tablespoonful Curry Powder, two quarts boiling water, one tablespoonful of butter, one of flour, salt to taste. Wash the rice, put it in boiling water; let it boil thirty-five minutes, drain in a cullender. Put the butter in a frying pan; when melted, add the flour, and stir until smooth; add one-half pint boiling water; let it boil up once, then add meat curry and salt. Stir ten minutes. Now heap it in the centre of a meat dish and put the rice around. Brush all over with beaten egg and place in the oven to brown.