No. 21 Egg Curry (Whitish Yellow)
Hard boil six eggs, and put in cold water till wanted. Now place a stew-pan on fire, and add half teaspoon of saffron powder (yellow); half-pint of milk; one large onion, sliced; one tablespoon finely chopped ham or corned beef; one green capsicum, cut in quarters; one potato, mashed up (the potato left from last meal will do). Now simmer this for quarter of an hour; don’t let it burn. When serving, take eggs out of the shell; cut in halves; place the eggs on a vegetable dish (the cut part up). Now add a tablespoon of cream, and a few drops of lemon juice; salt to taste, and pour over the eggs, and send to table with a brown Curry to accompany the rice (boiled). Samball and fried herring may be sent with these above Curries and rice. Poppadoms7 and Bombay ducks will be a good accompaniment if could be procured.