Curry Rice Croquets

Curry Rice Croquets

Ingredients
Four ounces of Rice
Half a pound of  Cold Meat
One teaspoonful of Curry
One teaspoonful of Lemon Juice
Two Eggs
Breadcrumbs
Frying Fat
Half an ounce of Flour
One Gill of Stock
One ounce of Butter
One teaspoonful of chopped Onion

Method

Free the meat from skin and gristle, and, if very fat, part of the fat: chop the meat up very finely. Wash, blanch, and boil the rice; drain, and dry it in front of the fire.
Put the butter and onion into the saucepan, fry it, but do not let it get brrown, then stir in the curry powder and flour. When this is cooked, but not browned, add the meat and lemon juice; let this cook a little longer over the fire. Mix in the boiled rice.
Beat up one egg and add it to the mixture, stir just ling enough to bind the egg, add a pinch of salt if required, and spread the mixture on a dish. When cold, shape into balls of even size.
Beat up the other egg for the purpose of egging the balls, then dip them in breadcrumbs and fry in hot fat to a nice light brown colour. Drain on to a paper or cloth, dish up in a pile, garnish with fried parsley, and serve.

Source: July 1912 Home Cookery and Comforts