Edwardian Curried Eggs

Serves	2 to 3 people
Prep time	10 minutes
Cook time	30 minutes
Total time	40 minutes
Dietary	Vegetarian
Meal type	Breakfast, Lunch, Main Dish
Misc	Serve Hot
Occasion	Casual Party, Christmas, Easter, Formal Party
Region	Indian
From book	Radiation Cookery Book (1933)

An authentic "Edwardian" recipe as published in the Radiation Cookery Book (1933 edition) for curried eggs; this recipe was a mainstay of my childhood and I remember my mum used to use this very same recipe for curried eggs and it was (and remains) one of my favourite dishes. I have tried to keep the ingredients, measurements and method exactly as it was printed in the book. This dish would have been served as a light luncheon dish as well as for a country house style breakfast.

Ingredients

4 large hard-boiled free-range eggs
25g (1 oz) butter
2 teaspoons curry powder
1 tablespoon flour
1/2 small apple, cored and chopped but not peeled
1 onion, peeled and finely diced
300mls (1/2 pint) vegetable stock or water
juice of half a lemon
1 tablespoon chutney
50g (2 ozs) rice
salt
parsley, to garnish

Note

Directions

Step 1	Melt the butter in a small saucepan. Brown the chopped onions and then stir in the curry powder, flour, stock and chopped apple; simmer gently for 30 minutes.
Step 2	Cut 3 of the hard-boiled eggs in halves. Strain the curry sauce (or leave it as I did) and add the salt (to taste), lemon juice and chutney, and re-heat the eggs in the sauce.
Step 3	Pour (or spoon) the eggs and curry into a dish, cut up the remaining egg into small pieces and use as a garnish with the parsley, and serve the curry in a border of cooked rice. (There is no method for cooking the rice, so cook according to the packet instructions)