I learned years ago a very nice and simple method of preparing slices of cold meat of any kind by rubbing them with curry powder and then frying them, or, better still, grilling. When you have cut the slices of meat (mutton, I think, for choice), pour some curry powder on a plate, and roll the slices in it; but if you do not like things very hot and fierce, then mix the curry powder with flour in the proportion of half and half, and this will make the dish more suitable for the family. I am inclined to think that all these dishes of an extremely savoury description are more suitable for the “grown-ups” than the smaller fry. Cold meat may be also simply devilled by shaking over it a mixture of cayenne, black pepper, and salt, and sometimes a little French mustard is added at the last before the meat is made hot. I have also seen the above mixed with butter into a paste, the meat slightly scored, and the mixture rubbed into the scorings. Amongst the most delightful of breakfast dishes are those made of drumsticks of fowls, turkeys, or ducks. These should be scored lengthways, and the mixture inserted; then you should put on some tiny bits of butter (if you do not use oil) and grill. Now I must enter on the very important subject of bones (I am sure it ought to have a capital B), grilled and devilled bones constituting one of those delicacies which are always associated with club suppers, or the midnight meals of celebrated eating-houses. In private houses, devilled bones are not so well known, nor so successful, perhaps, when done; and this is generally owing, as I have said before, to the carelessness or to the inexperience of cooks, who may never have been taught how to do them. The bones most used for grilling and devilling are from the sirloin of beef, or the shoulder or leg of mutton. Of course, when we speak of “bones,” we do not mean that they are “bare bones”; they must of necessity have a certain amount of meat left upon them—that is to say, enough to be scored with a sharp knife, if to be devilled as well as grilled. If to be grilled only, and you be fortunate enough to have a gridiron, they need nothing but a little pepper and salt, and sometimes not even that. The bones require a fierce, hot, and clear fire, and the epicure of grilled bones prefers that the meat should be black. If the fire be not fierce enough, you can make it more so by throwing a little fat upon it, either in the form of dripping, or of odd pieces of fat that may be cut off from the meat. This will make a sufficient blaze, and you will attain without trouble to the coveted degree of blackness, which really is more smoke and scorch than burn, and gives with the grease that kind of smoky taste to the grill that we enjoy so much with ham and any other smoked meats.