Eggs, Curried
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for two eggs per person.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 495. The excerpt below is the record exactly as published.
Eggs, Curried.— Fry a couple of middle- sized onions in butter, and stir into the pan, as soon as the onions are slightly browned, one table-spoonful of curry-powder. Mix well, and add by degrees half a pint of veal stock with two ounces of butter, and flour sufficient to thicken. When the mixture has simmered from ten to fifteen minutes, add, carefully stirring, two table-spoonfuls of cream, and let it simmer a few minutes longer. Have ready sliced half a dozen hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.