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Mutton Dormers

Boil a quarter of a pound of rice as if for curry; chop a good half-pound of underdone mutton, and three ounces of good fresh beef suet; mix these with the rice, and chop altogether. Shred finely half a shallot, add it to the other ingredients with a good seasoning of pepper and salt, and make the whole into sausages. Roll these separately into a dish of beaten egg, cover with fine bread-crumbs, and fry in hot lard or dripping until of a nice brown colour. Send the dormers to table with gravy round them, and some also in a boat. Time, about twelve minutes to fry. Probable cost, 6d., exclusive of meat.