Curried Eggs

Ingredients

• Four eggs
• Three-quarters of an ounce of flour
• One ounce of butter
• Half a pint of stock
• One dessertspoonful of curry powder
• Half a gill of cream
• Rice

Method

1. 1

   Lay four nicely poached eggs on a hot dish, with or without little rounds of hot buttered toast under them.

2. 2

   Pour the curry sauce over them, and serve with a border of plain boiled rice: Chop the onions very fine and fry them in the butter for about five minutes, till golden brown; add the flour, curry powder, and stock, and stir it over the fire till boiling; put the lid on, draw it to the side, and let it cook gently for about half an hour; then add the cream and use.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 39. The excerpt below is the record exactly as published.

One ounce of butter. Buttered toast. Two tomatoes. Skin the tomatoes and chop them fine, or pass them through a hair sieve; beat up the eggs, melt the butter in a stewpan, add the tomatoes, eggs, and pepper and salt, stir it over the fire until it thickens, and pour it on to buttered or fried toast. CREAM CHEESE Take half a pint or less of sour cream, lay a piece of muslin on a plate, pour the sour cream upon it, gather up the edges and tie it with a piece of string; hang it over a basin to drip, and leave it there for a week; then take it out of the muslin, make it up into a square, or round, and send to table on a plate without a napkin. CUCUMBER AU GRATIN Ingredients White sauce. Breadcrumbs. Parmesan cheese. Cucumbers. Butter. Butter a fireproof dish, boil the cucumbers till very tender, cut them down the middle, and in lengths to suit your dish, pour' a little white sauce over them and strew 110 OCKLYE COOKERY BOOK it with grated parmesan cheese; then drop over it a little clarified butter; add another layer of cheese, and cover the whole with very fine breadcrumbs. Moisten these with more clarified butter, and set the dish in the oven for about twenty minutes; if not brown enough use a red-hot salamander. CURRIED EQQS Ingredients Four eggs. Three-quarters of an ounce of Two onions. flour. One ounce of butter. Half a pint of stock. One dessertspoonful of curry Half a gill of cream, powder. Rice

Cook this with the app: pantry check, scaling, and the assistant.