Curried Eggs, Bengal Fashion

Ingredients

• three onions
• two ounces of fat or butter
• two ounces of chopped bay-leaves
• a sprig of chopped thyme
• a tablespoonful of fine flour
• a teaspoonful of cardamoms
• one small scraped clove of garlic
• a saltspoonful of ground allspice
• a pinch of ground ginger
• three-quarters of a pint of any light stock or milk
• twelve sliced hard-boiled eggs

Method

1. 1

   Peel three onions, cut them in very thin slices, and put them into a stew-pan with two ounces of fat or butter, two ounces of chopped bay-leaves, and a sprig of chopped thyme; fry these all together for about fifteen minutes till of a nice golden brown; then lightly sprinkle in a tablespoonful of fine flour, add a teaspoonful of cardamoms, one small scraped clove of garlic, a saltspoonful of ground allspice, curry powder, and salt, a pinch of ground ginger, three-quarters of a pint of any light stock or milk, and boil all together till the mixture is almost dry.

2. 2

   Add to it twelve sliced hard-boiled eggs, then serve on a hot dish in a border of plainly boiled rice, garnished with little bunches of hard-boiled yolk of eggs that have been rubbed through a wire-sieve, and shredded green capsicums.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 208. The excerpt below is the record exactly as published.

Curried Eggs, Bengal Fashion. Peel three onions, cut them in very thin slices, and put them into a stew-pan Avith two ounces of fat or butter, two ounces of chopped bay-leaves, and a sprig of chopped thyme ; fry these all together for about fifteen minutes till of a nice golden brown ; then lightly sprinkle in a tablespoon- ful of fine flour, add a teaspoonful of cardamoms, one small scraped clove of garlic, a saltspoonful of ground allspice, curry powder, and salt, a pinch of ground ginger, three- quarters of a pint of any light stock or milk

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