Curried Eggs

Ingredients

• 6 whole fresh eggs
• 2 ounces good butter
• 3 dessertspoonsful currie-powder
• 2 whole mild onions
• 0.625 pint broth or gravy
• 1 cup thick cream
• 2 teaspoonsful wheaten or rice-flour

Instructions

1. Boil six or eight fresh eggs quite hard, as for salad, and put them aside until they are cold.
2. Mix the butter and currie-powder well together.
3. Shake them in a stewpan or thick saucepan over a clear but moderate fire for some minutes.
4. Throw in a couple of mild onions finely minced and fry them gently until they are tolerably soft.
5. Pour in the broth or gravy by degrees, from half to three quarters of a pint.
6. Stew them slowly until they are reduced to pulp.
7. Mix smoothly a small cup of thick cream with two teaspoonsful of wheaten or rice-flour.
8. Stir the cream mixture to the currie and simmer the whole until the raw taste of the thickening is gone.
9. Cut the eggs into half inch slices.
10. Heat the eggs quite through in the sauce without boiling them.
11. Serve as hot as possible.