Eggs (Curried)

Ingredients

• I oz. Curry Powder
• About J pint of rich Stock
• I tablespoonful Vinegar
• I large Onion, cut small, fried in butter
• I teaspoonful Sugar
• 6 Eggs
• i teaspoonful Salt
• i oz. Butter

Method

1. 1

   Rub to a paste curry powder, vinegar, sugar, etc.

2. 2

   Mix with the stock; simmer this mixture well; break the eggs into it; let it simmer till done, like poached eggs.

3. 3

   Serve quickly.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 23. The excerpt below is the record exactly as published.

I oi. Curry Powder. About J pint of rich Stock. I tablespoonful Vinegar. i large Onion, cut small, fried in butter. I teaspoonful Sugar. 6 Eggs. i teaspoonful Salt. i oz. Butter. Rub to a paste curry powder, vinegar, sugar, etc. Mix with the stock ; simmer this mixture well ; break the eggs into it ; let it simmer till done, like poached eggs. Serve quickly. Makes a nice breakfast or lunch dish. Time, about twenty minutes in alL For four or Jive people. EGG FLIP. (Our own Recipe. — H. D.) Ingredients. I bottle of Madeira, or 5 tablespoonfuls of Sugai; any Light Wine. Some Cinnamon. I pint Water. la Cloves. 5 Eggs. A very little Nutmeg. Mull the wine, spices, and sugar ; add boiling water. Whisk in a punch-bowl the five eggs to a good froth. Pour in gradually the mulled wine, steaming hot; stir all the while. Put into tumblers and drink. Most excellent mixture for cold winter nights. This will make half-a« dozen tumblers. E] EGGS (ITALIAN— POACHED— SCRATCHED). EGGS {ITALIAN). (Mrs. Fleming's Recipe.) Hard-boiled eggs, cut in two, the yolks to be taken out, minced, and mixed with very finely minced cooked bacon, and some chopped parsley; put back into the whites arranged on a dish. Serve with mayonnaise dressing. To be eaten cold. EGGS (POACHED). Eggs for poaching should be fresh, but not new-laid, or the whites will not set. A stale egg will not poach. The best are about thirty-six hours old. Strain boiling water into a deep, clean frying-pan. Break the tgg into a cup, without damaging the yolk. When the water boils, gently slip the egg into it. Keep the water gently simmering till the white looks nicely set ; take up gently with a slice. Serve on toasted bread or slices of ham on spinach. (In slipping the egg into the water keep the cup over it for half a minute, so as to gather the whites together.) In doing eggs in a frying-pan never do more than four or five at a time. If liked, mix one tablespoonful of vinegar in the water in which you poach, one pint for an ordinary-sized frying-pan. Time, two and a half or three and a half minutes. EGGS (SCRATCHED). (A favourite Colonial breakfast dish.) Take five or six eggs, whisk them well together ,- take a dessertspoonful of butter in a frying-pan, let it get quite hot. Stir in the eggs ; keep stirring briskly over the fire till done. Serve on hot buttered toast with pepper and salt. 6a EGGS (SNOW)— ENTRfiES. [E EGGS {SNOWy. Ingredients. 4 Eggs. Sugar to taste. I pint Milk. Vanilla Bean, or Essence. Make a rich custard of the yolks; then whisk the whites. Flavour with vanilla and sweeten. Take a tablespoonful at a time of the white froth and drop into boiling milk, turning carefully ; then take it out and put it on a glass dish — go on till you have done all. Now pour the rich custard into the dish, not over the snow. This makes a pretty, cool-looking supper dish. EGG AND SHERRY.— See Invalid Cookery, EGG SILKY.— See Invalid Cookery. ENTREES. See Anchovies on Toast, Beef Olives, Croquettes, Eggs (Curried)

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