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Ox Tongue, Curried

Mince finely four ounces of cooked ox tongue with one ounce of bacon fat; season with plenty of white pepper, curry-powder, and cayenne, and add a few chopped mushrooms. Cut a French dinner roll into slices, and toast them slightly on both sides. Dip them in a mixture of claret and beaten egg; sprinkle the slices with grated nutmeg and cayenne. Spread each thickly with the tongue mixture, and place a button mushroom in the centre of each; coat over with rich cream sauce, and make hot in a quick oven. Dish up, and serve with boiled rice. Probable cost, 4s. to 6s.