The first dip, for me, at least, was always cautious, since the liquid fat was so hot that my unaccustomed fingers could seldom bear it: and so I would toy with an exposed and cooling lump of meat till others’ excavations had drained my rice-segment. We would knead between the fingers (not soiling the palm), neat balls of rice and fat and liver and meat cemented by gentle pressure, and project them by leverage of the thumb from the crooked forefinger into the mouth. With the right trick and the right construction the little lump held together and came clean off the hand; but when surplus butter and odd fragments clung, cooling, to the fingers, they had to be licked carefully to make the next effort slip easier away.