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INDIAN CURRY (another way)

Beat up two eggs with a quarter of a pint of milk, and beat well into the milk a slice of bread previously soaked in milk. Pound a few sweet almonds, and fry a sliced onion in an ounce of butter. Mix all well together with a table-spoonful of curry, another ounce of butter, and six or eight ounces of minced fowl or other cold cooked meat, seasoned with salt. Melt a little butter with some lemon-juice, rub a baking-dish with it, and fill with the curry. Serve boiled rice separately. Time, half an hour. Probable cost, 1s., exclusive of the meat.