Curry Eggs

Ingredients

• 6 eggs
• 2 oz. butter
• 1 apple
• 2 onions
• ?, pint stock
• 1 dessert-spoonful curry powder
• \ gill cream
• 1 dessert-spoonful rice flour

Method

1. 1

   Boil the eggs hard, and put them aside to become cold.

2. 2

   Put the butter and curry powder into a stew-pan, and shake them over a clear fire for a few minutes; throw in the onions and apple finely minced, and fry them gently till tolerably soft; add to them by degrees the stock, and stew slowly till they are reduced to a pulp.

3. 3

   Mix smoothly the cream and rice flour; stir this into the curry, and simmer for five or six minutes.

4. 4

   Cut the eggs into slices, and lay them in the sauce for a few minutes to get hot.

5. 5

   Lift them carefully onto a hot dish, pour the sauce over and serve hot, with boiled rice.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 46. The excerpt below is the record exactly as published.

1 dessert-spoonful curry powder. 1 small onion. J gill white stock. 1 apple. Lemon-juice. Salt. 2 oz. rice. Blanch and heard the oysters, leaving them in their own liquor. Mince the apple and onion, and brown them in a stew-pan, with the butter and curry powder. Then add the stock and the oysters with their liquor, and keep the pan moving over the fire until the oysters are covered in a thick sauce. Season with salt and lemon-juice. Turn them on to a hot dish, and serve with rice separately. Any fish may be curried in the same manner, if cut in moderately-sized pieces. TO CURRY EGGS. 6 eggs. 2 oz. butter. 1 apple. 2 onions. ?, pint stock. 1 dessert-spoonful curry \ gill cream. powder. 1 dessert-spoonful rice flour

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