Mix well together four ounces of very fine stale bread-crumbs, a teaspoonful of salt, and a tablespoonful of the best currie powder. Cut down into small well-shaped cutlets or collops, two pounds of real free from fat, skin, or bone; beat the slices flat, and dip them first into some beaten egg-yolks, and then into the seasoned crumbs; moisten them again with egg, and pass them a second time through bread-crumbs. When all are ready, fry them in three or four ounces if butter over a moderate fire, from twelve to fourteen minutes. For sauce, mix smoothly with a knife, a teaspoonful of flour and an equal quantity of currie-powder, with a small slice of butter; shake these in the pan for about five minutes, pour to them a cup of gravy or boiling water, add salt and cayenne if required and the strained juice of half a lemon; simmer the whole till well flavoured, and pour it round the cutlets. A better plan is, to have some good currie sauce ready prepared to send to table with this dish; which may likewise be served with only well-made common cutlet gravy, from the pan, when much of the pungent flavour of the currie-powder is not desired.
Obs.—These cutlets may be broiled; they should then be well beaten first, and dipped into clarified butter instead of egg before they are passed through the curried seasoning.