2 lb. of Meat.

2 Onions.

A large slice of White Bread.

A cup of Milk.

2 Eggs.

2 tablespoons of Curry Powder. A dessertspoon of Sugar. Juice of a Lemon, or 2 tablespoons of Vinegar. 6 or 8 Almonds.

Lump of Butter.

Mince the meat, soak the bread in milk, and squeeze out dry. Fry the onions in a tablespoonful of butter (dripping will do). Mix all the ingredients - curry powder, sugar, salt, vinegar, etc., etc - with the fried onion. Now mix all with the meat and soaked bread. Mix one egg with the mixture, whisk the other with some milk, and pour over the whole, after being put into a buttered pie-dish or into little cups (the old Indian way), with a lemon or bay leaf stuck into each little cup. Put them in the oven to bake, and send to table in the cups or pie-dish. Serve with rice. (This dish is equally good made of cold mutton.)

One ounce of tamarinds soaked in half a pint of boiling water, then strained, and the juice used for Bobotee, Sasaties, and Curries instead of vinegar, gives a very pleasant acid flavour.