Modern cookery for private families

6 minutes. _Obs._—An ounce or two of grated cocoa-nut, simmered in the gravy for half an hour or more, then strained and well pressed from it, is always an excellent addition. The pipe maccaroni, well curried, is extremely good: the sauce for both kinds should be made with _rich_ gravy, especially when the onion is omitted. A few drops of eschalot-vinegar can be added to it when the flavour is liked. CURRIED EGGS. Boil six or eight fresh eggs quite hard, as for salad, and put them aside until they are cold. Mix well together from two to three ounces of good butter, and from three to four dessertspoonsful of currie-powder; shake them in a stewpan or thick saucepan, over a clear but moderate fire for some minutes, then throw in a couple of mild onions finely minced, and fry them gently until they are tolerably soft: pour to them, by degrees, from half to three quarters of a pint of broth or gravy, and stew them slowly until they are reduced to pulp; mix smoothly a small cup of thick cream with two teaspoonsful of wheaten or of rice-flour, stir them to the currie, and simmer the whole until the raw taste of the thickening is gone. Cut the eggs into half inch slices, heat them quite through in the sauce without boiling them, and serve them as hot as possible. CURRIED SWEETBREADS. Wash and soak them as usual, then throw them into boiling water with a little salt in it, and a whole onion, and let them simmer for ten minutes; or, if at hand, substitute weak veal broth for the water. Lift them out, place them on a drainer, and leave them until they are perfectly cold; then cut them into half-inch slices, and either flour and fry them lightly in butter, or put them, without this, into as much curried gravy as will just cover them; stew them in it very gently, from twenty to thirty minutes; add as much lemon-juice or chili vinegar as will acidulate the sauce agreeably,[97] and serve the currie very hot.