A recipe from 1893 for curried eggs, in case anyone still has hard-boiled eggs and doesn't know what to do with them.
I really must work this dish into a future story in my historical fiction series. Since Captain Kellam's ship runs the Trans-Pacific route to Asia, it would be a natural for Addie to have in her repertoire. As curries go it's pretty mild; either Addie would have to add extra curry powder to Felix's portion when he visits, or he would drown his in pepper sauce.
Curried Eggs
Beeton, Mrs. Isabella. The Book of Household Management. London: Ward, Lock & Bowden, Limited, 1893. p. 1181.
"Ingredients.—6 eggs, 2 teaspoonfuls of curry-powder, 1 1/2 pint of good gravy, thickening of flour and butter.
Mode.— Mix the curry-powder into a paste with a little gravy, and rub it, adding the gravy until it is completely amalgamated; let it then simmer gently until it is reduced to little more than half a pint; thicken it with a little flour and butter; boil the eggs hard, cut them into slices, yolk and white together; warm up for 5 minutes and serve very hot.
Sufficient for 4 persons."
Brown Gravy
Beeton, Mrs. Isabella. The Book of Household Management. London: Ward, Lock & Bowden, Limited, 1893. p. 714.
"Ingredients.—2 onions, 1 tablespoonful of flour, 3/4 pint of hot water, seasoning, 1 oz of butter or a tablespoonful of oil.
Mode.—Chop the onions, fry them brown in the butter, add the flour, and let that brown also. Pour in the water, and stir till it thickens; then season it to taste. It is better to use any kind of vegetable stock than water."
I really must work this dish into a future story in my historical fiction series. Since Captain Kellam's ship runs the Trans-Pacific route to Asia, it would be a natural for Addie to have in her repertoire. As curries go it's pretty mild; either Addie would have to add extra curry powder to Felix's portion when he visits, or he would drown his in pepper sauce.
Curried Eggs
Beeton, Mrs. Isabella. The Book of Household Management. London: Ward, Lock & Bowden, Limited, 1893. p. 1181.
"Ingredients.—6 eggs, 2 teaspoonfuls of curry-powder, 1 1/2 pint of good gravy, thickening of flour and butter.
Mode.— Mix the curry-powder into a paste with a little gravy, and rub it, adding the gravy until it is completely amalgamated; let it then simmer gently until it is reduced to little more than half a pint; thicken it with a little flour and butter; boil the eggs hard, cut them into slices, yolk and white together; warm up for 5 minutes and serve very hot.
Sufficient for 4 persons."
Brown Gravy
Beeton, Mrs. Isabella. The Book of Household Management. London: Ward, Lock & Bowden, Limited, 1893. p. 714.
"Ingredients.—2 onions, 1 tablespoonful of flour, 3/4 pint of hot water, seasoning, 1 oz of butter or a tablespoonful of oil.
Mode.—Chop the onions, fry them brown in the butter, add the flour, and let that brown also. Pour in the water, and stir till it thickens; then season it to taste. It is better to use any kind of vegetable stock than water."
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