CURRIED EGGS.
Boil four eggs hard, plunge them into cold water, skin and cut them in slices; place a half-ounce of butter in a sauce-pan, and one tea-spoonful of curry; stir the butter and curry over the fire, and slice one onion. Fry a light-brown. Stir in gently a half-pint of gravy, and stew slowly. Add one tea-spoonful of corn-flour, mixed with half-a-cup of cream. Boil a few minutes, and pour over the eggs. Serve hot.