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Curry Croquettes

The remains of any kind of cold meat will do for this dish. Free half a pound of meat from skin and gristle and excess of fat, and pass it through the mincer. Have ready some boiled rice. Put into a saucepan one ounce of butter and one small chopped onion, fry it, but do not let it get brown, then stir in a dessertspoonful of curry powder and half an ounce of flour. When cooked, but not browned, add the meat and the juice of a quarter of a lemon; let this cook a little longer, and mix in the boiled rice, and one gill of stock. Beat up one egg, and add it to the mixture; stir just long enough to bind the egg, add a pinch of salt, and spread the mixture on a dish. When cold, shape into balls of equal size, egg and bread-crumb them, and fry in boiling fat to a light brown. Drain, and dish up in a pile, garnished with fried parsley. Probable cost, 1s. 3d.