Soak two thick slices of stale bread in milk, squeeze out any superfluous milk, and beat the bread well with a fork. Rub two tomatoes through a fine sieve and mix the soaked bread and tomato pulp with half a pound of finely chopped raw mutton and a very small minced onion. Add pepper, salt, and nutmeg to taste, and stir in one lightly beaten egg. Shape this mixture into small rissoles, coat them with egg and breadcrumbs, and fry in hot fat until well browned.

Have ready three-quarters of a pint of curry sauce, into this put the rissoles, and stew very gently for about half an hour.